Chai Tea from Scratch

"No coffee creamer or instant tea here. Wait until you catch the aroma of this wafting through your house! Adapted from several online sources with inspiration most notably from my own spice stash, but also from the side box of Yogi tea, and, etc. Be sure the milk or milk substitute you use is very fresh!"
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny photo by Tea Jenny
photo by Sharon123 photo by Sharon123
Ready In:




  • *NOTE: Any number of black tea varieties can be used in this recipe: Ceylon Orange Pekoe, Darjeeling, English Breakfast, Earl Grey, etc. You'll have to try several types of tea to find out which you prefer.
  • Pour the water into a heavy bottomed pan. Add the spices and tea bags (or loose tea placed in a tea infuser or muslin cloth).
  • Bring to a boil, partially cover pan and simmer about 20 minutes to allow spices to intensify.
  • Add the milk or milk substitute and heat through WITHOUT boiling until hot.
  • Pour chai tea through a strainer into tea cups. Add sweetener of choice if desired.
  • Sit, sip, close your eyes, relax, enjoy!
  • Servings are estimated.

Questions & Replies

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  1. Jociecee
    What a wonderful, flavorful chai recipe-great blend of spices that smelled and tasted heavenly!I made this for Best of 2010 cookbook tag-thanks for the great recipe!
  2. magpie diner
    Fabulous chai, well worth the effort. The only spice I had to leave out was the anise seed. I used to live in staff accomm with many Indian friends. Someone smuggled in a hot plate and they used to make chai using this method. I have made it many times this way since then, but never using this many ingredients, and what a difference, this hits all the right notes. Thanks Cookgirl! A definite highlight of ZWT6!
  3. Tea Jenny
    Mmmm, this was so so nice. The flavors of all the spices can be picked out one by one with every sip you take, is just wonderful I used Assam tea bags, as they are my all time favourite. I didn't have saffron, and I used filtered water, I sweetened it with raw cane sugar. It's worth making for the aroma it fills your kitchen alone, but sitting sipping this and relaxing is just heavenly. Thank you so much for posting. Made for ZWT#6 2010
  4. Thymestudio
    FANTASTIC. I love chai and had no idea how much better this would be than what I already had. New favorite!!! Thank you for posting it. ZWT6
  5. realbirdlady
    An easy and aromatic morning drink. Especially if you have access to fresh bulk spices, this is a nice dress-up for plain old black tea. I used my usual tea leaf strainer, which left the liquid a little gritty, so I would use a coffee filter next time. I think you could probably mix up the tea and spices ahead of time, and just brew it in the morning.


  1. Chazz W.
    Depending on what kind of tea you use, you will probably not want it to steep for twenty minutes. Refer to the instructions on your tea. Probably put tea in for the last 3-5 minutes



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