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Chai (Tea) Recipes
Beverages

Chai #1        Chai #2

I've adapted these from lots of trial and taste-testing, based on a LOT of Internet Chai recipes. These are my favorites, particularly the first one because it's so easy.

Chai #1:

1 cups water
2 teaspoons tea leaves (Darjeeling or Assam, or whatever your preference is) more if you prefer stronger tea
1-2 white cardamom pods
2 black peppercorns
teaspoon fennel seeds 

1 cup milk
honey to taste 

Combine water, tea leaves, cardamom, peppercorn and fennel seeds in saucepan. Bring to boil, then lower the temperature and simmer for 10-20 minutes. Add milk, heat through. Strain and serve with honey to taste. (I usually add honey to the saucepan and mix together before serving.)

Increase or decrease the amount of cardamom, peppercorns, fennel seeds, etc., as desired you can also add cinnamon stick, cloves, ginger or whatever you think sounds good to your tea. 

I usually make a larger quantity enough for 4-5 servings: 

3 cups water
4 teaspoons tea leaves (one teaspoon per cup of water plus one for the pot)
4 white cardamom pods
4 black peppercorns
1 teaspoon fennel seeds (I use heaping teaspoon) 

2 cups milk
honey to taste

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Chai #2:

1 tea bag or equivalent measure of tea leaves for two cups of tea*
2 cups water
2 cardamom pods (use either white or green)
2 black peppercorns
1/2 stick cinnamon
1 teaspoon anise seed tea leaves
1/4 teaspoon ground allspice
1/4 teaspoon fennel seeds
1/4 teaspoon ground nutmeg
1 small slice fresh ginger root, peeled
 

Combine ingredients in a small saucepan; bring to a boil and simmer for 10 minutes. 

2/3 cup milk
honey to taste

Add milk and honey to saucepan; stir to blend and to melt the honey (do not boil after you've added milk).  Strain into cups and serve.

 * Notes:
Tea
:
you can use regular old Lipton's orange pekoe; Darjeeling or Assam is used in more traditional Chai teas.
Anise seed tea:
I buy anise seed tea leaves at a nutrition store.  If you cannot find it, use a bit more fennel in the recipe.

Makes two cups of tea.

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