Name: Rooibos Chai
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 cups water; 2/3 cup whole milk; 2 cinnamon sticks; 2 teaspoons cardamom pods, lightly crushed; 1 teaspoon whole cloves; 2 slices fresh ginger, quarter-size, lightly smashed; 1/4 teaspoon whole black peppercorn; 2 tablespoons sugar; 2 tablespoons loose rooibos tea leaves or 2 tablespoons black tea leaves

13

Recipe by NcMysteryShopper

13

People talking

Join In Now Join the conversation!

Rooibos Chai created by Kitchen Witch Steph

MORE

Rooibos leaves, which are grown in South Africa, resemble tea leaves but come from a different plant and don't have any tannins. They have recently made an appearance on store shelves here. You can substitute black tea in this recipe; add it during the last 5 minutes of simmering.

Ready In:: 25mins
Serves:
Units:

13

People talking

Join In Now Join the conversation!

ingredients

4 cups water
²⁄₃ cup whole milk
2 cinnamon sticks
2 teaspoons cardamom pods, lightly crushed
1 teaspoon whole cloves
2 slices fresh ginger, quarter-size, lightly smashed
¹⁄₄ teaspoon whole black peppercorn
2 tablespoons sugar
2 tablespoons loose rooibos tea leaves or 2 tablespoons black tea leaves

directions

Combine all of the ingredients in a large saucepan and bring to a boil over moderate heat. Reduce the heat to moderately low and simmer, stirring occasionally, until pale rust colored, about 20 minutes.
Strain the chai through a fine sieve and serve hot.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@NcMysteryShopper

Contributor

@NcMysteryShopper

Contributor

"Rooibos leaves, which are grown in South Africa, resemble tea leaves but come from a different plant and don't have any tannins. They have recently made an appearance on store shelves here. You can substitute black tea in this recipe; add it during the last 5 minutes of simmering."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by UmmBinat

1/23/2010

4 1/4 stars. This is a pretty good chai that is lightly flavoured. I used rice milk to be dairy free and simmered everything in a bit less water for about 17 minutes, as simmering rice milk from previous experience makes it separate. I used dark brown sugar crystals for the sugar and do recommend brown. I had to use 2 Rooibos tea bags as I didn't have loose leaves. I think this needs more spice but I liked the amount of sugar which wasn't too sweet, just perfect. Made for Comfort Cafe - Snow Queens, Round 01/10.

Reply
photo by Kitchen Witch Steph

7/6/2008

Reply
photo by Kitchen Witch Steph

7/2/2008

Reply
review by Kitchen Witch Steph

7/1/2008

I am sorry but this ended up being sort of flat...didn't have the depth of flavor that I am used to in a chai tea. Anything that I may have done wrong? I think I followed the recipe to a tee. Will have to think on it and maybe try another day. Thank you for posting. Made for ZWT4.

Reply
review by Sarah in New York

6/23/2008

This was pretty good. I don't think I'll make it again, but I think that's just more of my personal preference. I love Chai tea, but this just wasn't what I expected. Made for ZWT 4.

Reply