Reviewer:

Cooking Level: Beginning

Reviewed: Dec. 25, 2012

The tea was a little bland, in my opinion. I added more ginger and cinnamon, but the flavor was not as strong as the chai I'm used to.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Francesca

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Nov. 16, 2012

I love this recipe as a great start to a great chai. I don't boil the tea bags. They can burst and can make the chai bitter. The same goes with the vanilla. Boiled vanilla ruins the delicate vanilla taste and can lead to bitter undertones. So, I follow the advice of SKID27 and let it simmer with the lid on for about 30 minutes, then I add the tea bags and vanilla and (with the lid on) turn off the heat and let it all steep for a good long while. It's up to how strong you like your tea, but I steep mine for about 20-30 minutes more. I pour it all in a mason jar and store it in the fridge (I don't add the milk). Whenever I want chai, I add my favorite milk and enough chai mix to taste. I've made this LOTS and given it as gifts to friends in litle pint-sized mason jars. They have all said that it's the best chai they've ever had.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

chicaD

Cooking Level: Expert

Reviewed: Mar. 10, 2012

Very tasty! I love chai tea latte, and, although this was not foamy, it was very good. I like my chai spicy so I doubled the spices and the spice level was perfect. Next time I may go a little easy on the honey because it was a touch too sweet for me.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Merete

Cooking Level: Intermediate

Reviewed: Jan. 31, 2012

Just as delicious (and addicting) as my favorite Oregon Chai concentrate! I figure mine is better though: because it's caffeine free made with organic green rooibos tea, and packed with antioxidants and other healthful benefits if I steep the tea at the end. Doubling the recipe, I boiled 4 cups water with 1/2 t cinnamon, 1/2 t cardamom, 1/2 t ginger, 1/4 t ground cloves, and 1/4 t nutmeg. After 5 minutes I stirred in 1 T green rooibos, 1 t vanilla, and 1/3 c raw honey. When the tea had steeped 10 minutes (rooibos does not become bitter because it does not have the tannins) I stirred in 4 c raw milk, gently reheated and strained through our metal coffee filter. Mmmmm!! The tiny bit we had leftover went into the refrigerator. It was just as wonderful chilled :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Silvia

Reviewed: Jan. 18, 2012

This recipe is very good...my parents both loved it and I used a french press to serve the chai and separate the cloves and such from the tea.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

lovinthecookin

Cooking Level: Expert

Reviewed: Jan. 16, 2012

Used this with Vanilla protein powder and milk. Warmed the milk like I would hot cocoa, mixed powder and added the spices. GREAT way to "drink" a meal. I eat a lot of protein and use shakes when I'm tired of chewing all that meat.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BANSTEE

Reviewed: Jan. 2, 2012

Just made this, and it is wonderful. I made a couple of changes, but the basic recipe is great, too - I've made it exactly as written other times before. This time I added a few peppercorns to the boiling water with the cinnamon stick (I use 2 sticks). I used about 1/4 tsp peppercorns - sounds weird, but it really adds a nice, spicy flavor for those people who want more kick. You can also grind fresh pepper right into the mixture instead. Otherwise, I make it exactly as written, and I chill it and serve it over ice. It's great.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MaryanneA

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Aug. 24, 2011

I like this well enough, doesn't taste like the chai in India, but is a nice drink for cool days. Very warming to the soul. I leave out the cloves (I don't care for them) and use powdered cinnamon instead of a stick, this lets you pour the chai right from the pot to the cup without straining.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Margaret

Reviewed: Apr. 21, 2011

AMAZING! It tastes just like the chai tea latte from Starbucks. However I made some changes: firstly, I used only 3 tea bags because I didn't want it to be too strong. I also didn't put honey (never really was too fond of the taste) and put 6 teaspoons of sugar instead. I put 5 pods of cardamom (Mom is Lebanese so we had those lying around the pantry). I also didn't put the nutmeg and chopped up about a teaspoon of fresh ginger. The whole house smelled so aromatic! I still cannot get over how much it tastes like the chai tea latte from Starbucks and I will definitely make over and over again! Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful