- 1 heaping Tablespoon Chai Loose Leaf Mixture
- 1 inch piece Fresh Ginger Root
- 1 Tablespoon Coconut Sugar
- 6 ounces Filtered Water
- 6 ounces Milk
Homemade chai with fresh and dried spices and milk.
Spiced and sweet milk tea or simply Chai is truly an experience when made the proper way.
Up until recently, I had always ordered or made chai without truly understanding its magic.
Originating from India, Chai is a blend of aromatic herbs and spices including cinnamon, ginger, cloves, cardamom and black tea.
Chai means tea, which is why it’s just simply Chai.
A proper chai is made by boiling the black tea and spice mixture in a water and milk mixture.
Instead of buying 4 or more different spices and herbs, I like to invest in a high quality chai mix then upgrade it by adding fresh ginger.
Adding a sweetener is optional. I love using honey or coconut sugar.
To keep it dairy free, I use homemade almond milk or oat milk!
This homemade chai recipe makes one serving but you can also make a large batch and store it in the refrigerator for up to 5 days!
Peel a piece of ginger with a spoon then use a pestle and mortar to crush and smash the piece of ginger.
You can also chop it up into small pieces.
Simmer Water & Milk
Add the water and milk to a small pot, cover and bring up to a simmer.
Once at a simmer (gentle boil), add the crushed ginger, chai mixture and coconut sugar. Mix and simmer for 2-3 minutes.
Turn off the heat and allow to steep for 4-5 minutes.
Strain & Drink
Use a fine mesh strainer to strain the tea into your mug.
The most traditional method for pouring the chai, is to pour it from a height back and forth between the pot and mug (or two pots), which aerates and slightly froths the chai it in the process.