HOW TO MAKE HOMEMADE SPICED CHAI
True spiced chai is an indescribable treat. The stuff out of the box is just no substitute. You can always steep a loose leaf chai like a regular tea, but if you want to make chai with milk, the best way is to simmer it all together on the stove. It may seem daunting, but after a few times you'll get the hang of it. It's pretty straightforward!
SPICED CHAI LATTE RECIPE
MAKES: 2 servings (halve recipe for 1 serving)
TIME TO MAKE: 15 minutes
Read on to learn more about chai and get more detailed step-by-step instructions!
DID YOU KNOW?
Things to know about this scrumptious beverage:
- Chai means tea. Masala chai is spiced tea, and is what America typically thinks 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 prefer a vegan or lactose free option, such as oat, almond 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 always delightful, but especially when shared!
This recipe will make 2 servings. Double it if you have company, or half it if you just want one cup.
STEP 1. COMBINE MILK, WATER AND CHAI
Combine in a saucepan 1.5 cups water, 1.5 cups milk and 1 tablespoon Harvest Spiced Chai blend. You do not need to use an infuser for this as long as you have a strainer on hand. Just toss the tea straight in.
STEP 2. BRING TO BOIL, THEN SIMMER
Bring the ingredients to a boil (watch the stove so that it doesn't boil over!). You can use a lid when waiting for it to boil, but then you'll want to take it off once it does. This allows a little bit of liquid to evaporate and concentrate the chai into a richer drink. Turn your burner down to about medium, and let it simmer uncovered for 10 minutes. A nice simmer will have small bubbles coming up to the surface, but not large ones.
3. SWEETEN TO TASTE; STRAIN AND ENJOY
After about 10 minutes, stir in your sweetener of choice to taste, around 1 tablespoon total (this is 1.5 teaspoons per cup) and turn off the heat. Sugar is traditional, but honey or maple syrup are excellent options too. Then, strain your beautiful spiced concoction into mugs...and enjoy!
You can use more milk and less water, or less water and more milk, depending on how rich you like it. It's best to experiment with it and see what you like best. The thickness of the drink will also change depending on if you are using whole milk, skim milk, coconut, soy or nut milk, etc. There's no one right way, so feel free to experiment. You might try 1 cup of milk and 2 cups of water, or vice versa!
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.