- 1 heaping Tablespoon Chai Loose Leaf Mixture
- 1 inch piece Fresh Ginger Root
- 1 Tablespoon Coconut Sugar
- 6 ounces Filtered Water
- 6 ounces 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 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.