Reviewed: Dec. 9, 2007

I love chai tea! I was introduced to it many years ago because I am not a coffee drinker. It was that famouse coffee house we all enjoy. However, I thought theirs was a bit to sweet, so my quest for different chai's started then. I found I didn't like the mixes and only liked the loose leaf teas because I could control the sweetness. I used honey instead of the sugar in this recipe.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 4, 2007

Easy and delicious recipe for chai. I used splenda and didn't add the tea bags until I added the milk. I also doubled the spices. Will make again.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Nov. 30, 2007

Very good recipe! I doubled the spices because I like spicier chai, and it was delicious!

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Rachel

Cooking Level: Intermediate

Living In: San Luis Obispo, California, USA

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Reviewed: Nov. 25, 2007

I was delighted to find a chai recipie that I actually had all the ingredients for. The chai tastes great. It is not too sweet and can easily be adjusted to taste (although I think it is perfect as is). Thank You!

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JPM13

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Reviewed: Oct. 29, 2007

For me, it's too stong on the tea and too weak on the spicyness. However, that's all easily remedied. I just put the tea in at the end after simmering all the spices for 10-15 min. I also double pretty much all the spices and use whole when possible (fresh ground nutmeg and whole cardamon). I then keep it in the fridge and add milk cup by cup.

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ktivers

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Reviewed: Oct. 12, 2007

Um, Wow! this is incredible.

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CINMAMA

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Reviewed: Aug. 4, 2007

Tastes exactly like the chai you buy at starbucks. The only thing I did differently is used soy milk instead of regular milk. Works just as well.

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DoverGirl

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Reviewed: Jul. 29, 2007

Perfect! Thanks!

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RachelMM

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Reviewed: Jul. 23, 2007

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!)

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Christine

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Reviewed: Jun. 25, 2007

deeeeeelish.

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Eden D

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Reviewed: Apr. 9, 2007

I'd make it spicier next time, but otherwise it's great.

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maradg

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 21, 2007

Great recipe. It was delicious and made the house smell wonderful. I like my chai a little sweeter than this so next time I would add a little more sweetner, probably brown sugar like another reviewer suggested. Other than that, this is a great recipe!

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JennyGirl

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2007

Pretty good! This went well with my afternoon of law books! I accidently put in a little TOO much cardamom- be careful! I also put in more vanilla but that was yummy and sprinkled some extra cinnamon. I used skim milk instread of regular milk and didn't taste too much of a difference.

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KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 10, 2006

Excellent!

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Melissa

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Reviewed: Dec. 5, 2006

This recipe came out great. The milk and tea blended into a beautiful color and made the kitchen smell wonderful. I did add two teaspoons of brown sugar to sweeten it up for my little sisters. Another addition could be a tablespoon of sugar and 2 tablespoons of cocoa powder to make a chocolate chai. Or a tablespoon of sugar and two tablespoons of coffee granules. I had this drink warm but it would be a great and refreshing summertime drink poured over ice. Try this recipe!

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albany1

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2006

This is exactly what I have been looking for. It is great hot, and I look forward to trying it cold. I substituted sugar for honey because I had none, and it was still very good.

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CRYSTALSHOE

Cooking Level: Expert

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Reviewed: May 8, 2006

Wonderful!

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TRACY REYNOLDS

Home Town: Columbus, Ohio, USA

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Reviewed: May 1, 2006

I made this chai for dinner guests after a spicy meal and it received raves. It's easy to make and tastes even better than the chai you can get at a coffee shop. A definite winner!

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midorigreen

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Reviewed: Apr. 19, 2006

I love this chai!!! I'm not a fan of chai at coffee shops. They're usually too sweet and do not taste anything like the chai sold at Indian restaurants. This recipe has all the spices I love in chai--in the right proportions--and you can sweeten as you like. I omitted the honey and substituted the ground ginger with 1/8 cup chopped fresh ginger. It gave the chai a more potent ginger flavor, but it was still good.

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