Prep 5 mins
Cook 10 mins
Freshly made chai
- 9.85 ml black pepper
- 9.85 ml grated fresh gingerroot
- 6 cardamom pods
- 10 in cinnamon sticks
- 14.78 ml cloves
- 3 tea bags (or 2 tbsp loose tea)
- 1 vanilla pod, seeds only
- honey (optional)
- Crush the black pepper, ginger root, cardamom pods, cinnamon stick, and cloves together.
- Pour 8 cups of water into a saucepan and add the crushed spices and tea bags (or loose tea), along with the seeds from the vanilla pod.
- Bring to a boil then reduce the heat to a low simmer and cook for up 10 minutes.
- Strain the chai to remove the spices and prevent the tea becoming too strong. Serve in cups and sweeten with honey if desired.
This recipe makes for a very strongly spiced chai tea just like the commercially available ones. It is very yummy, but for me needs some milk to tone down the heat a bit. Definitely a keeper and something I will make again and again. THANK YOU SO MUCH for sharing your recipe with us, Annacia! Made and reviewed for When it's hot, when it's not in the Diabetic Forum July 2010.
A very nice spiced chai! The peppercorns really came through, and loved the vanilla too! Thanks! Made for Newest Zaar Tag.
Just the way I like it - SPICY! I used fresh ginger, sliced thinly then mashed. I also bashed the cardamom & cinnamon. I scrunched up the cloves & peppercorns with my mortar & pestle & added the whole, split vanilla bean. :) I used my Kenyan black tea & didn't strain. The honey was perfect. I prefer my chai with a splash of 1/2 & 1/2. Absolutely delicious! Made for Veggie Swap 1/13.