How to make Chai Tea (Spiced Chai Recipe)

 

Spiced chai isn’t just a drink—it’s a whole moment. That warm blend of cinnamon, cardamom, ginger, and cloves simmering on the stove? Instant cozy. This isn’t your average coffee shop “chai latte” (which, by the way, is a little redundant—chai already means tea). This is homemade, boldly spiced, creamy, and layered with flavor.

Whether you’re starting a crisp morning, winding down in the evening, or just need something comforting to sip while pretending you're in a cottage in the Himalayas, this Spiced Chai will be your go-to.

And bonus: your kitchen will smell amazing while it simmers.

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Ingredients (serves 2 mugs):

• Water – 1 1/2 cups (360ml)

• Whole milk – 1 cup (240ml) (or any plant-based milk)

• Black tea – 2 bags or 2 tsp loose leaf (Assam or Darjeeling recommended)

• Cinnamon stick – 1

• Green cardamom pods – 4, lightly crushed

• Whole cloves – 3

• Black peppercorns – 3–4

• Fresh ginger – 1-inch piece, sliced thin

• Star anise – 1 (optional)

• Brown sugar or honey – 1–2 tbsp (to taste)

• Vanilla extract – 1/2 tsp (optional, for an extra cozy twist)

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Step-by-Step Instructions:

1. Simmer the spices (5 minutes):
In a small saucepan, combine water, cinnamon, cardamom, cloves, peppercorns, ginger, and star anise (if using). Bring to a simmer over medium heat and let the spices steep and release their magic for 4–5 minutes.

2. Add tea and milk (3–4 minutes):
Add black tea and milk to the pot. Simmer gently for another 3–4 minutes—don’t let it boil or it could curdle. Stir occasionally.

3. Sweeten and strain (1 minute):
Remove from heat. Add sweetener and vanilla, if using. Strain into mugs using a fine mesh sieve.

4. Sip slowly and bliss out.
Top with a cinnamon stick or dusting of chai spice blend if you're feeling ✨ extra ✨.

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Pro Tip:

Crush your whole spices slightly before simmering—this helps release all the oils and deepens the flavor. And avoid boiling the milk—keep the heat gentle so it stays smooth and creamy. Want it stronger? Let it simmer a bit longer before adding the milk.

For iced chai: Cool the strained mixture, pour over ice, and add cold milk or cream.