Sooner or later, I had to jump on the chai tea bandwagon… 😉
This is the perfect cozy treat to share with friends and family this time of year. And if you're concerned about children drinking caffeine, I share an easy tip for how to decaffeinate the tea leaves — so everyone can partake!
Homemade Chai Tea
- 2 rounded tablespoons black tea, such as Assam, Ceylon, or English Breakfast*
- 2 cups filtered water
- 4 cups raw whole milk
- 6 cardamom pods
- 6 peppercorns (I used 3 white and 3 black)
- 12 whole cloves
- 1 teaspoon anise seeds OR fennel seeds
- 1 rounded teaspoon cinnamon OR 1 cinnamon stick
- 1-inch piece of vanilla bean, sliced open
- 1/2-inch to 3/4-inch chunk of ginger, peeled and cut into smaller pieces
- 1/4 to 1/2 cup raw honey
- sprinkle of nutmeg for each cup (optional)
Makes (6) 1-cup servings.
If desired, decaffeinate black tea leaves by steeping in water just off the boil for 3 minutes. Then discard water and set aside tea leaves. They're now 40% to 70% less caffeinated — but still flavorful!
Add water to saucepan and bring to simmer over medium-low heat.
Meanwhile, combine cardamom, peppercorns, cloves, anise seeds, and cinnamon bark in mortar and pestle. Crush until peppercorns are cracked and cardamom pods are opened to reveal the seeds.
Add tea leaves, crushed spices, ginger, and vanilla bean to saucepan. (It doesn't have to be simmering when you add these.)
Maintain a simmer for 10 to 15 minutes, or longer, to your desired strength. Strain. Add milk and honey to tea and stir well. Bring to desired drinking temperature, then take off the heat.
Pour tea into each tea cup, then sprinkle with nutmeg (if desired). Enjoy!
Do you make your own chai tea?
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