Recipe by JP001
"This chai tea is hot, spicy, and has a hint of the exotic...gotta love it!"
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1 1/2 teaspoons
whole cardamom pod
black tea leaves
So good and much better than the instant stuff. Once you invest in the spices, also much less expensive than Oregon Chai. Even better with ginger and more cardamon!
This tea is very bland and not like in Indian restaurants. I can`t feel no one spice, it seems like I`am drinking simple tea with milk. 2-3 minutes are not enough to make all spices give their flavor.
I wored with a young lady from India who advised me to add a little ginger and kick up the cardomom a notch (smile). This recipe was excellent. I also had to substitute heavy cream for the milk (as the kid used it all on chocolate milk).
Just bought some fresh ingredients today and tried this recipe...WOW!!! I love it so much! The drink came up irresistable! Thanx a lot!
I don't know if there's a "correct" way, but I find it much more flavorful & satisfying if I use several times as much spice, and boil everything together for some time. For a large 20-ounce mugful, I start with probably 30 ounces of water, 2 heaping teaspoons "CTC style" loose black tea, 3-4 cardamom pods, probably 10-15 whole cloves, 10-15 whole peppercorns, and a 2-3 inch cinnamon stick. I find that any powdered or ground spice adds an unpleasant "thickness" that coats my tongue. I put the tea and all the spices together in the water, and bring to a boil, then continue to boil for 5 or more minutes. At some point I scoop in about 2 tablespoons or so of white sugar and bring back to the boil. Pour in some whole milk till the tea is the proper rich reddish brown color, remove from the heat and strain into a cup. If boiled after the milk is added, a skin can develop on the surface but you can scrape this off and the tea is still fine. Of course you can experiment with different amounts of everything, but I think boiling importantly releases more flavor than just steeping.
I'm giving this 3 stars coz this could do with a tad more of the spices. And ginger is a must to give it the authentic taste!
Delicious and simple. I assumed green cardamom pods as opposed to black, and left out the sugar as I don't like my tea to taste like candy. :)
Also fwiw, I have some authentic Indian masala chai and it uses black Assam tea, however I didn't have any on hand so used regular Orange Pekoe and it was fine.
I just tried this recipe for the first time today. I am a huge fan of chai tea and chai lattes, and this chai hit the spot. The recipe was unbelievably easy and incredibly tasty. I loved it! ;)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
** Calories: 100
** Calories from Fat: 23
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