Homemade chai tastes amazing, and it’s so easy to make! Ditch the coffee shop versions with too much sugar and not enough spice, and make your own homemade spicy chai using this easy recipe. You can use either black tea or rooibos for a caffeine-free version.
Warming Spiced Chai
There is nothing better to warm your bones on a cold winter day than a hot cup of tea. Make that cup of tea a delicious spicy chai, and all your cares will melt away.
Did you know that chai literally means tea?
That means saying chai tea is redundant and unnecessary! Just simply call it chai.
The fragrant and warming spices that make up a cup of chai are so comforting and tasty, and the smell in your house while making it is no less than amazing!
I don’t know about you, but I’m usually a little bit disappointed with the chai from coffee shops, as they are often way to sweet and not spicy enough.
On the rare occasions that I’ve actually liked the chai that I’ve ordered, it’s usually made in house and is only the slightest bit sweet.
It didn’t take me long to figure out that I could make spiced chai myself at home with minimal effort, and exactly the way I like it.
I should mention that this is in no way a traditional chai. This is simply my own homemade version of coffee shop chai that is less sweet and more spicy.
For a traditional chai recipe head to the Masala & Chai blog: Authentic Indian Masala Chai
How to Make Spicy Chai
{This post is sponsored by Mountain Rose Herbs}
Here is my own personal favorite homemade spicy chai recipe!
This homemade chai is very easy to make once you have all of the spices and the tea. Use black tea for a caffeinated version or rooibos tea for caffeine-free.
Spices for Chai
There are many different combinations of spices that can be used to make chai and they can all be purchased at Mountain Rose Herbs, my favorite place for organic dried herbs.
The traditional chai flavor mostly comes from cardamom pods, so be sure to include them in the mix. Here is a list of spices that are commonly used:
- Cardamom pods
- Cinnamon sticks
- Ginger
- Turmeric
- Orange peel
- Cloves
- Star anise
- Allspice
- Peppercorns
You don’t need to use all of the spices listed, and the amounts of each spice are adjustable as you see fit for your own tastes.
I’ll admit that I like my chai very spicy, so if you prefer a milder flavor you may want to use a smaller amount of spices.
Boil the Herbs for Chai
First slice up the ginger and turmeric, then add all of the spices to a pot with approximately 8 cups (2 quarts) water.
Bring the spices to a boil, then turn down to a nice simmer for about 30 minutes or so.
This is when your house will smell amazing. I think making this spicy chai recipe also acts as a great aromatherapy session!
Strain the spices out of the chai. I usually do this into another pot.
If you’d like, you can put the whole chai spices back into the original pot, cover with water, and boil again to get a second batch. It will be less strong, but I just mix it back in with the first batch for an even balance.
Add a couple of spoonfuls of black tea or rooibos tea to the strained hot herbal chai mixture, and let that sit for about 5 minutes. You can also use tea bags if you don’t have loose leaf tea.
Then strain the tea leaves (or remove the tea bags) and drink up! You can even reuse the tea leaves (or bags) for the second reboiled batch of spices.
Whatever chai I’m left with that I’m not going to drink immediately, I store in mason jars in the fridge for up to three days.
It’s easy to just gently heat it up for a hot cup anytime, or if it’s summer I often drink it cold over ice.
I like my chai straight up and unsweetened, but please feel free to add a little sugar or honey, and milk or cream of your choice in order to make a more traditional chai beverage. Make it yours!
If you love chai I have two more recipes for you with a foraged twist:
Try this chaga chai with coconut and carob or this fir needle forest chai – you won’t be disappointed!
You might also like this delicious mulled hard cider recipe!
Tell me, how do you like your chai? Sweet or spicy? With or without milk or cream? Hot or iced?
Homemade Spicy Chai
Equipment
Ingredients
- 1/3 cup green cardamom pods
- 2" knob fresh ginger root sliced
- 1" knob fresh turmeric root sliced (optional)
- dried orange peel
- 1 cinnamon stick
- 2 whole star anise
- 3 whole allspice berries
- 6-8 whole cloves
- 1/2 tsp whole black peppercorns
- 8 cups water
- 3-4 Tbsp loose leaf black tea or rooibos tea
- milk or cream (optional)
- sugar, honey, maple syrup or another sweetener (optional)
Instructions
- Combine all of the spices in a pot and then add the water. Bring to a boil, then reduce to low and simmer for 30 minutes. Take the pot off of the heat and let it cool for about 5 minutes.
- Use a mesh strainer to strain the spices from the chai into a second pot or bowl. Add the black tea leaves or rooibos to the chai mixture and let them steep for 5 minutes. Strain out the tea leaves.Â
- For a hot chai, serve immediately with cream or sugar as desired. Refrigerate any unused chai for later use.
Notes
- Tea bags can be used instead of loose leaf tea if you prefer
- Leftover chai can be stores in mason jars in the fridge for up to three days. Gently reheat for hot chai, or pour over ice for iced chai.
- Put the whole chai spices back into the original pot, cover with water, and boil again to get a second batch. It will be less strong, but I will often mix it back in with the first batch.
I love making and drinking Chai! I make it strong, I mix mine nearly half whole milk and half Chai, and sweetened with brown sugar!
That sounds decadent!
What is the quantity of dried orange peel?
I would add one or two peels.
Definitely agree with you on the too sweet versions at the cafe. I love a good spicy chai with almond milk. I can’t wait to make this! Your newsletter post came at just the right moment, too. Shaking the snow off my boots and coat and getting cozy with the snow falling outside the window. I need to order those spices! Thank you.
I hope you enjoy it, Jennifer!
I am currently making your spicy chai! I’m excited to see how it turns out. Thanks in advance Colleen!