Homemade chai

    15 min

    Chai tea is a lightly spiced, milky tea that is very popular in India and in trendy coffee shops! Serve hot or over ice.

    129 people made this

    Serves: 4 

    • 450ml water
    • 4 teabags or 4 tablespoons loose black tea
    • 4 tablespoons honey
    • 1/2 teaspoon vanilla extract
    • 1 cinnamon stick
    • 5 whole cloves
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground ginger
    • 1 pinch ground nutmeg
    • 450ml semi skimmed milk

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a saucepan, bring water to the boil. Add tea bags, honey and vanilla. Add cinnamon stick, cloves, cardamom, ginger and nutmeg. Simmer for 5 minutes. Pour in milk and bring to the boil. Remove from heat; strain through a fine sieve.


    Use soya milk instead of regular if you'd like a vegan drink!

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    Reviews in English (107)


    I really like the Chai from Starbucks. They actually sell the concentrate there (Tazo Brand) for about $5 per carton. I bought it and liked it, but figured I'd try making it myself. My first batch was made just as the recipe suggests and to be honest I was NOT impressed. For my second batch I made these changes. 1) Boil all ingredients (except milk) for 10 minutes 2) Simmer (lid on) for 25-30 minutes 3) remove from heat and let sit for another 30 minutes (lid on) 4) Squeeze any water out of the tea bags and strain the whole mixture. This leaves you with 1-1.4 cups of concentrate. In case you didn't notice, I omitted the milk completely. My end result was a concentrate similar to the Tazo concentrate available at Starbucks, but it actually tasted BETTER in a side-by-side comparison. It tastes a bit stronger, and sweeter.  -  16 Aug 2005  (Review from Allrecipes US | Canada)


    Just tried this, and it's very good. I used fresh ginger, ground cinnamon, and one cardamom pod, FYI. If you are getting a bitter drink, try leaving out the tea until after the water has boiled, then adding the tea and letting it steep off heat for 3-4 minutes. Boiling tea brings all the tannins out, and they are terribly bitter. Next time I will probably add more of all the spices, and add black pepper, since I like my chai robust. But the recipe is very good as is, and much better than forking over $4 for a box of concentrate at the store. (I'm leaving out the milk and keeping the spice/tea/honey mix in the fridge for chai emergencies!)  -  23 Jul 2007  (Review from Allrecipes US | Canada)


    A quick tip for all those spices that is difficult to strain - tie up all spices, including the ground spices, into a coffee filter and a twist-tie from bread bags; add the spice bag to the water to boil for a good 20 minutes. I add orange peel and peppercorns to my spice bag. Tea is supposed to be steeped, not boiled, so after the spices are boiled with the water and honey, I turn off the heat and add the tea bags to steep. After the tea has steeped to my preferred strength, I remove the tea bags. Then I add the milk and bring to a light simmer and then immediately remove from heat. ONLY then, do I add vanilla, as vanilla looses a lot of its flavor when boiled. I've seen this exact recipe on an Indian website several years back. Still good, though, and as close to what you can find in an actual coffee shop.  -  06 Nov 2010  (Review from Allrecipes US | Canada)