Chandra Chai Moon Tea

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"This recipe is the culmination of much experimentation in my kitchen. I have omitted black tea, as I am not fond of caffeine. The resulting tea follows in the tradition sprung up on the west coast, particularly the SF bay area, where a fondness for strong spices seems to be most favored, savored and brewed. Add enough soy milk or cows milk to suit your taste."
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2 h 15 m servings 77 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  • Cook

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  1. In a saucepan, combine water, cloves, fennel seeds, licorice root, allspice berries and vanilla bean. Cover snugly and simmer over medium-low heat for 40 to 50 minutes. Filter into a suitable container and stir in honey. Stir in milk to taste.


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***Revision*** Not at all satisfied with this recipe. With understanding black tea was omitted, you cannot possibly call this Chai without the tea. The blend of spices was poorly balanced. ...

This is by far the best tea I've ever had. I could not find licorice root. I used a few cinnamon sticks too. I also used a lot more honey.

The word Chai is Sanscrit for tea and the highly spiced sweet tea originated in India. The addition of a cinnamon stick is almost required! Through the years (I got the recipe from an Indian l...

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