Spice It Up With Chai Tea or Chai Latte

Pictured: Chai Latte

     Chai spiced tea taste great anytime and right now it seems like the perfect drink for the holidays. Scents of cinnamon, cardamom, cloves, and ginger evoking pleasurable emotions, calming the mind and revitalizing the spirit. Chai tea as most of us know is simply an Indian milk tea simmered with spices. There are many personal recipes but all seem to have a few common spices used. Typically, cinnamon, cloves, nutmeg, cardamom, and black pepper are used. If you can't find these spices at your local grocery store then look for them at Asian and Indian markets.

     I have so many spice that I have been able to acquire while living here in Guam. There is a special gem hidden inside of Meena's, a family run Indian store that sells ethnic jewelry, clothing and decor. In the back is a small market called Pomika's. They sell wholesale ingredients to the local restaurants but also package things up in small packages for the general public to buy. If it weren't for them I would have to buy my spices on the internet!

     Here is my recipe for Chai Tea. If you don't have all of these spices that is okay. Create your own blend but try to include at least a few of the basic ones used. I like mine very spicy so I use a lot.

Chai Tea
Dairy free
Makes 4 cups
printable recipe

Ingredients:

2 thin slices of ginger, peel left on is okay

1- 3” cinnamon stick

5 green cardamom pods, pinch to crack them open a little

Dash if nutmeg

4 whole cloves

4 whole peppercorns

1 ½ T. natural sugar (or sweetener of your choice)

¼ tsp. pure vanilla  

2 cups water

3 black tea bags (Dargeeling or Assaman are good)

2 cups plain almond milk

Directions:

In a small saucepan add the spices, sugar, vanilla and water. Bring to a boil, then reduce to a simmer. Simmer for 5 minutes. Add the tea bags and almond milk. Turn off the heat, cover and let steep for 2-3 minutes. Taste and see if it is sweet enough for your preference. Add more sugar if desired.

Use a slotted spoon to remove the tea bags and large spices, then strain the mixture into a serving container using a wire strainer. If your want a fine strain then line the wire strainer with a coffee filter.

Chai Latte: If you would like to serve this with milk foam on top then use a cappuccino or expresso machine to steam and foam the milk. I don’t have one so I reserved ½ cup of the almond milk and put it in a small blender. The foam will rise to the top. I spooned the foamed milk on top of the tea and sprinkled a pinch of cardamom powder. The remaining milk I added to the tea pot. You could also use a pinch of cinnamon or nutmeg.