It's that time of year again! Nothing fills the house with a merry spirit more than the tantalizing smell of a spiced chai brewing over the stove. Alongside some cheerful Christmas tunes.
Presenting my gift to you this year... My Chai recipe!
Traditional Spiced Chai
30 mins prep time.
- 3 tbsp black tea leaves - We recommend our Spice Island Chai for its fragrant spices, but you can also use a pure Assam or Ceylon black tea. If you don't have either, substitute with 3 breakfast teabags.
- 3 cups water (700ml)
- 1 cup milk (250ml)
- 3 tbsp sugar
- 4-5 slices fresh ginger, smashed
- 3 cinnamon sticks
- 1/2 tsp cloves
- Simmer fresh spices (ginger, cinnamon, clove) in boiled water over the stove for 5-10 minutes until the infusion is spicy and fragrant.
- Add tea leaves and infuse for 3-5 mins until the color is a bright golden brown.
- Add milk on high heat. Let the infusion bubble and rise to top and then lower the heat. Repeat two or three times so that the mixture rises and falls several times, making sure the tea does not spill over, and then turn off the heat. This helps create a creamy texture. Total 5-10 mins.
*For healthier option, replace milk and sugar with oat milk and honey.
And there it is - As simple as that. The key is to make sure the initial infusion is spicy, the tea is brewed strong, and the ultimate texture is creamy. I like to taste along the way to make sure.
A great alcohol-free alternative to mulled wine that is sure to impress your guests. Would love to hear how your Chai experiments go! Comments welcome in the section below.