True spiced chai is an indescribable treat. The stuff out of the box is just no substitute. It may seem daunting to make chai on the stovetop, but after a few times you'll get the hang of it. It's pretty straightforward!


Things to know about this scrumptious beverage:

- Chai means tea. Masala chai is spiced tea, and is what America things of when we hear the word chai. There is no such thing as chai tea... that just means tea tea :)

- It's traditionally made with water and milk, but just about any milk substitute will do if you are looking for a vegan or lactose free option, such as almond, oat or coconut milk (the beverage in the carton, not the thick cream stuff in the can).

- spiced chai is often made with CTC ('crush, tear, curl') leaves, which is a lower-grade, machine-processed black tea. Our Harvest Spiced Chai is actually made with orthodox, hand-rolled black tea leaves sourced directly from the Assam tea region in India. This tea gives a more rounded flavor and will not turn bitter.

- Makes a great impromptu tea party. Chai is great for one, but also delightful when shared!


Ok, now here's how to make it. This recipe will make 2 servings. Double it if you have company or want extra :)

1. Combine in saucepan:

  • 1.5 cups water
  • 1.5 cups milk
  • 2 servings of spiced chai blend, this is 1 tablespoon if using Harvest Spiced Chai.

2. bring ingredients to a boil; reduce to medium and let simmer uncovered for 10 minutes.

3. Just before taking off the heat, stir in sweetener to taste, around 1 tablespoon. Sugar is traditional but honey or maple syrup are excellent options.

4. Strain your beautiful spiced concoction into mugs...and enjoy!

Notes: You can use more milk and less water, or less water and more milk, depending on how rich you like it. Whole milk vs skim milk vs milk substitutes will all yield different consistencies. It's best to experiment with it and see what you like best.

Another way of making chai you can try is the double boil method. Start with water and spiced chai only, and bring it to a boil. Be careful that it doesn't boil over; once it is bubbling, add in the milk and sugar. Bring the whole thing to a boil a second time, and then it's ready to strain and serve.