chai tea recipe

Chai Tea Hot Chocolate

There really should be a teabag in the photo but I forgot so…

also idk why but this place mat is extremely photogenic.

  • 250ml milk
  • 5tsp cocoa powder
  • 1tsp honey
  • 1/4tsp ground cinnamon
  • 1/4tsp ground ginger
  • 1 crushed cardamom pod
  • a few black peppercorns (I would guess about the amount in the picture)
  • pinch ground cloves
  • 1 black teabag, infused in hot chocolate for two minutes

Verdict - from what I tasted it was good. After a few sips I started to feel sick so I gave the rest to my parents who said they liked it a lot. The only ingredient I haven’t tried before is the peppercorns so idk if I’m allergic or what, or maybe it was just coincidence. If I didn’t have work soon I would have drunk more of it to see. I’ll have to try putting pepper on my food at some point to see what happens. But anyway sickness aside, it did taste like chai tea and was very nice. 

Homemade Chai Tea

Makes 6 cups

Ingredients:
⭐ 4 cups milk
⭐ ½ tsp cinnamon
⭐ ¼ tsp ground cardamom
⭐ ½ tsp ground almonds
⭐ 5 tsp honey
⭐ 4 tsp Assam (or similar) black tea leaves
⭐ 2 cups boiling water

Directions:

🌸 Combine milk, cinnamon, cardamom, and almonds in a sauce pan. Simmer for 1 hour, stirring occasionally

🌸 Add honey just before removing from the stove.

🌸 Brew tea with boiling water for ~5 minutes

🌸 Add milk mixture and stir well

🌸 Strain and serve

Hot Chocolate Chai Tea

Ingredients

Hot Chocolate
1 ½ cups milk (I used lite milk)
¼ cup thickened cream
2 ½ tablespoons hot chocolate powder

Chai
3 teaspoons Russian Caravan tea leaves
1 large cinnamon stick
2 whole pods of star anise
Enough hot water to brew the tea (about 3 cups)

Preparation

Combine all ingredients for chai in a teapot. Brew for 5 minutes. Strain and set aside. Reserve the star anise and cinnamon.

In a milk pan (I use a Reiss enamel pan and it is perfect!), heat milk and cream on medium. When the milk starts foaming at the edges, add the star anise, cinnamon and hot chocolate powder. Add a cup of the strained tea. Simmer, stirring gently and constantly for about 5 minutes until hot and steamy.

Pour in large mugs or glasses, dust with chocolate powder and serve immediately.

Notes
This tea can be made in advance and simply re-heated in the microwave.

Russian Caravan tea can be substituted with Orange Pekoe, Assam or Irish Breakfast.

Chai Tea (Vegan)

In less than a week, I will be in India and I’m really excited and impatient to discover the country. To both wait until and celebrate my imminent departure, I am drinking Chai Tea. Maybe I’ll come back with a suitcase full of spices and a better recipe for the hot, spiced beverage; but until then this one will do!

Ingredients (serves 3 mugs or 6 smaller cups):

  • 4 teaspoons loos-leaf Assam tea (or other black tea)
  • 1 cinnamon stick
  • 10 green cardamom pods, crushed
  • 1 star anise
  • ¼ teaspoon black peppercorns
  • 1 (1-inch) piece fresh ginger
  • 2 cups boiling water
  • 1 ½ cup soy milk
  • 3 tablespoons brown sugar

Place Assam tea in a tea ball. In a small bowl, cover Assam tea, cinnamon, cardamom, star anise, peppercorns and ginger with boiling water. Steep 10 to 20 minutes, depending on how strongly flavored you prefer your tea (I recommend 20 minutes.) 

Strain Chai tea through a fine mesh into a medium saucepan. Stir in soy milk and sugar and bring to a slow boil over medium-high heat. Pour hot Chai tea into mugs, cups or heatproof glasses. Drink immediately.

Cuppa Chai

Chai is an enigma in many ways: so simple, yet so hard to get right.  It is often ruined by things like “tea masala” and Starbucks’ “chai tea latte”. The former is nothing more than a stale packet of garam masala and the latter a glass of hot milk with cinnamon. A good cup of chai is light on the tongue and strong on the taste buds with a kick of spice at the end. This is a recipe for my perfect cup of chai.

Back in the day of arranged marriages, making a good cup of chai was a prerequisite to being an eligible bride-to-be. While that might not apply today, I’d say people (well at least I) still judge a person by the quality of the tea they serve.

Recipe (Click Read More)

Keep reading

Custom Masala Chai Blend
  • 2C water
  • 1TB loose black tea (pref. Assam)
  • 5 green cardamom pods, cracked open
  • 1 bay leaf
  • ½" piece of ginger, peeled & crushed
  • sliver of cinnamon (appx. half a stick)
  • 4 black peppercorns
  • 2 white peppercorns
  • 3 cloves
  • ¾" piece of dried tamarind
  • sweetened condensed milk

In a small pot heat the water to boiling.  Add tea and spices, turn off the heat, and cover the pot.  Steep for five minutes. 

Turn heat back on and bring to a boil. It is important to remove the tea from the heat as soon as it boils, elsewise it will get bitter very quickly. 

Strain and serve.

while serving add sweetened condensed milk to taste (1 to 2 tablespoons per glass usually)

saving a friend’s personal chai tea recipe here for reference. i dont really care too much for regular tea(i know im a bad southerner) but i love her chai tea. 

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Is it too much of a stretch to assume that the tea served was Chai? Then again, it is very aromatic in spice. And a mocking taunt since we’re now leaving winter firmly behind. I could fool myself for a brief moment, with the magical heavy aroma of spices that time had rewritten itself and had become Autumn again.  If you’re currently on a recreating trip like me, you’ll be using various spices frequently over the next month, so despite its volume, they would not go to waste. Powdered spices tend to release a bitterness as opposed to its whole seed incarnation. And yes, I learnt my lesson here when I used powdered cardamom. The bonus here is that it’s incredibly easy to make, and you now have autumn in a bottle ready for when you desire to delude yourself that it’s cooler as you’re sweating your own body weight. #lifehack

Hayama Akira’s Chai Tea syrup

5 cups water, 10 black teabags, 1/3 cup sugar, 1 vanilla bean, 2 cinnamon sticks, small piece of ginger, peeled and sliced thinly, 10 whole cloves, 8 cardamon pods, crushed to release seeds, 2 star anise, ½ teaspoon ground nutmeg

Bring all the ingredients to a boil in a saucepan.

Lower heat, simmer for 30 minutes. Adjust sweetness if needed.

Strain, cool and decant into bottles. 

Mix with hot milk according to your tastes. Serve with delicate pastries, enjoy the personification of Autumn. 

Chai Latte Breakfast Smoothie

  • ½ cup oats
  • 1 black chai tea bag cut open
  • pinch of cinnamon
  • pinch of nutmeg
  • pinch of cloves
  • ½ cup honey Greek Yogurt
  • 1 banana, chopped
  • 1 cup low-fat milk
  • 1 tbsp honey
  1. Pulse oats along with chai tea and spices until powdery, about 60 seconds.
  2. Add yogurt and ½ of milk and blend until oats are completely incorporated.
  3. Add rest of the ingredients and blend until smooth.

Himalayan Chai


Ingredients

  • 1 Tablespoon fennel seeds or several star anise
  • 6 green cardamom pods
  • 12 cloves
  • 1 cinnamon stick
  • 1 ¼ inch piece fresh ginger root, peeled and chopped
  • ½ teaspoon black peppercorns
  • 2 bay leaves
  • 6 Tablespoons light brown sugar or honey
  • 7 cups water
  • 2 Tablespoons Darjeeling tea
  • 1 cup milk

 Directions

  1. Place all ingredients except the tea and milk in a pot.  
  2. Cover and boil over medium heat for 20 minutes.
  3. Remove from the heat, add the tea leaves, and set aside for 10 minutes.
  4. Add the milk and bring to a boil.
  5. Strain the tea into teacups and serve hot.

Sketchbook page :) I copied this recipe from an Instructible, which in turn claimed to have been relayed by a Himalayan chai wallah. I love ‘chai lattes’ but have never found teabags or loose mixes particularly successful, so I decided to try to figure out how to make my own from scratch.

It turns out, there’s a lot of variation. “Masala chai” just means “spiced tea,” so it’s sort of up to personal interpretation, and it seems like every vendor and every family has a totally different recipe. The only real hard-and-fast requirements seem to be: Milk, black tea, some spices, and some sweetener.

As for this recipe? It just seemed like a decent starting point. I finally got hold of some cardamom pods and tried it, and… it turns out this is way more ginger than I would like :P There isn’t enough of the other ingredients to balance it out, so instead of a rich spicy flavor, I basically got hot milky tea with a side of mild burning in the back of the throat -____-;;

I’m going to keep experimenting: when I land on a combo I like, maybe I’ll doodle that recipe out, too ;D

Chai Tea Sugar Cookies

Written by Jasmin  // Photo: Julie

The holidays are right around the corner and with them comes sweet, sweet comfort food. These coffee shop-esque cookies are absolutely delish and more importantly, super easy to make! I have been making these for family and friends for a while now and I always get the sweet satisfaction of taking the plate home empty. Bake these for yourself and share some with your friends and neighbours, it will put you in the giving spirit and leave you with a warm, happy smile.

What you’ll need:

  • A bowl
  • A mixing spoon
  • A ready to bake pack of Sugar Cookies
  • A Chai tea bag
  • Cinnamon (to taste)

Directions

  1. Preheat the oven to 350 degrees.
  2. While the oven is warming up, open the sugar cookie packet and plop it into your mixing bowl.
  3. Cut open your Chai tea bag and sprinkle it over your sugar cookie mix. Sprinkle some cinnamon and mix until nicely blended.
  4. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
  5. Bake at 350 degrees for 8 to 10 minutes or until a light golden brown color.
  6. Allow them to cool down, sprinkle them with a little bit more cinnamon, and you’re done!
  7. For a bit of a Christmas-y feel, you can add a simple eggnog glaze inspired by Taylor Swift. Simply mix together a cup of powdered sugar with two tablespoons of eggnog and ½ a teaspoon of nutmeg and voila, you have a tasty glaze!

I hope you all get a chance to taste these and share them with the one’s you love!

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THE RECIPE

INGREDIENTS (makes 12 pancakes)

Banana bread

• 175g flour

• 1 tsp baking soda

• 0,5 tsp ground cinnamon

• 0,5 tsp salt

• 2 eggs

• 120ml olive oil

• 4 bananas, very ripe, mashed

• 2 tbsp Crème Fraîche

• 1 tsp vanilla extract

• 125g walnuts, toasted and chopped

Chai tea

• 375ml milk

• 1 cinnamon stick, broken in half

• 1 vanilla bean, split and beans scraped out

• 5 peppercorns

• 1 tsp cardamom

• 0,5 tsp nutmeg

• 0,5 tsp ground ginger

• 3 tbsp brown sugar

• 700ml of black tea (7,10 dl)

DIRECTIONS

Banana bread

1. Set oven to 175°C. Line the bottom of a loaf pan with parchment paper.

2. Sift together the flour, baking soda, cinnamon and salt.

3. Beat sugar and eggs with a whisk until light and fluffy (about 10 minutes).

4. Drizzle in oil. Add mashed bananas, crème fraîche, and vanilla. Fold in dry ingredients and nuts.

5. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Chai Tea

6. Cook milk with cinnamon, muscat, vanilla, nutmeg, dried ginger and some pepper corns.

7. Leave for five minutes. Sift the milk and mix to a foam with a stick mixer.

8. Add a cup of black tea.