How to Make Chai Tea

How to Make Chai Tea

In light of the many cups of warm chai tea I’ve ordered out and mixed up, it was like a light bulb went off in my brain when I decided I couldn’t wait one more second to play with how to make chai tea latte at home. Now that this recipe’s designed, I wonder what took me so darn long. You can see in the picture that we served this affogato-style with a scoop of pumpkin gelato, but this is just as delicious all by itself throughout the fall and winter months.

chai tea cooking information

  • Yield: About : ½ Gallon
  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
homemade chai tea

chai tea recipe ingredients

  • 1/2 Gallon Whole Milk
  • 6 Bags of Black Tea
  • 2-Inch Knob Fresh Ginger
  • 4 Cinnamon Sticks
  • 1 Tablespoon Fresh Peppercorns
  • 1 Tablespoon Ground Cardamom
  • 1 Cup Brown Sugar

chai tea recipe instruction

  1. Prepare your ingredients: Remove the tea bags from their packaging. Peel and roughly chop the fresh ginger.
  2. In a large sauce pot combine your milk, tea, ginger, cinnamon, pepper, and cardamom. Turn to medium-low heat.
  3. Let cook 15-20 minutes, stirring often and tasting occasionally. Make sure the milk doesn’t burn or stick to the bottom of the pan.
  4. When the milk is flavorful, remove the tea bags and add the sugar. Let cook another 10 minutes.
  5. Strain the concoction and serve hot.

chai tea tips and tricks

  • Use a spoon to peel the fresh ginger; simply scrape off the skin. If you use a vegetable peeler, too much of the meat of the ginger will go to waste.
  • I like to tie all of my tea bags together and then, using a twist- tie, attach them to the handle of the pot so they are easier to fish out at the end and there are no paper products in my tea.

How to make chai tea latte at home

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Comments, Rating & Reviews

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  1. By Gail Michalack | January 26, 2012

    The recipe in the newspaper look good, but it left out the amount of milk. I looked it up on this webpage, but it might need to be corrected in the Cin. Enquirer.

    Thanks for the heads-up, Gail! I’ll relay it to the Enquirer folks.
    Enjoy the tea — especially on this dreary day!

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