The word "chai" literally means "tea" in many South and Central Asian languages. The inhabitants of these areas often add different types of herbs or spices to enrich the taste of the tea and make it more beneficial to health. This delicious black tea has gained great popularity all over the world. To make chai tea with an intense flavor, simply grind the spices and infuse them with black tea bags and milk. If, on the other hand, you don't feel like measuring and crushing spices, buy some pre-flavored chai tea in sachets, then place a bag in a cup and pour hot water over it to make the infusion. To further speed up preparation times, just create a powder mixture to dissolve in water or milk.
Ingrediants
Making Chai Tea from Scratch
- 8 green cardamom pods
- 8 cloves
- 4 whole grains of black pepper
- 2 cinnamon sticks of 5-8 cm
- A small piece of fresh ginger of about 3 cm
- 2 cups (about 500 ml) of whole milk
- 2 cups (about 500 ml) of water
- 4 bags of pure black tea
- Sugar to taste
Doses for 4 cups (1 liter)
Infuse the Chai Tea in Sachets
- 1 sachet of chai tea
- 180 ml of water
- 180 ml of milk
- 1 1/2 teaspoons (10 g) of honey
- 1 teaspoon (4 g) of sugar
Makes 1 and a half cups (350 ml)
Make a Homemade Chai Tea Blend
- 2 and a half teaspoons (4.5 g) of powdered ginger
- 2 teaspoons (4 g) of ground cinnamon
- ¾ teaspoon (1.5 g) of ground cloves
- ¾ teaspoon (1.5 g) of powdered cardamom
- 1 teaspoon (2 g) of allspice powder
- 1 teaspoon (2 g) of nutmeg powder
- ½ teaspoon (1 g) of finely ground black pepper
- 1 1/2 cups (190 g) unsweetened soluble black tea or decaffeinated soluble black tea
- 1 1/2 cups or 2 cups (300 to 400 g) of sugar
- 1 cup (125 g) of skimmed milk powder
- 1 cup (125 g) of plant-based milk powder for coffee
- 1 cup (125 g) vanilla flavored plant-based milk powder
- 1/2 cup (60 g) unsweetened cocoa powder (optional)
Doses for 5 and a half cups (700 g) of the mixture
Steps
Method 1 of 3: Making Chai Tea from Scratch
Step 1. Chop the cardamom, cloves and black peppercorns with the help of a pan
Take a zip-lock food bag and place 8 green cardamom pods, 8 cloves, and 4 whole black peppercorns in it. Press the sachet to release excess air. Seal it and mash it with a thick-bottomed skillet or rolling pin to crush the spices.
If you have a mortar, put the spices in it and grind them with a pestle until the pods open
Step 2. Peel an approximately 3 cm piece of ginger and cut it into slices approximately half a centimeter thick
Remove the peel from a small piece of fresh ginger using the edge of a spoon. Carefully cut it into thin slices of about half a centimeter.
If you can't find fresh ginger, replace it with 1 teaspoon (2 g) of powdered ginger
Step 3. Transfer the spices to a saucepan along with the cinnamon sticks and ginger
Place the ground spices in a medium-sized saucepan and put it on a stove. Add 2 cinnamon sticks of about 5-8 cm and the sliced ginger.
- Since the cinnamon sticks will be filtered along with the spices, there is no need to grind them. This ingredient helps to give the tea a strong and spicy taste.
- Try experimenting with the spice blend until you find your favorite combination. For example, to make it unique, you could add a pinch of nutmeg or allspice powder.
Step 4. Add 2 cups (approximately 500ml) of milk and 2 cups (approximately 500ml) of water
Pour the whole milk and water into the saucepan you placed the spices in. While skim milk can be used, whole milk produces a more intense flavor and creamier texture.
Cow's milk can be easily replaced with soy, oat or almond milk
Step 5. Bring the mixture to a boil over medium heat
Turn on the stove and leave the saucepan uncovered. This will help you check the mixture and see when it comes to a boil. You can stir from time to time to redistribute the spices.
Cooking the spices along with the milk will make the tea tastier
Step 6. Add 4 tea bags and turn off the stove
Once the liquid has come to a boil, turn off the stove. Open 4 tea bags and place them in the liquid in the saucepan. Press each bag with the back of a spoon to immerse it completely.
Step 7. Cover the saucepan and let the tea steep for 10 minutes
Put the lid on the pot to prevent the tea from cooling down and set a timer. Leave it to infuse until the liquid has taken on an intense beige color, with pink hues.
You can stir the tea from time to time to prevent the spices from settling at the bottom of the pot during brewing
Step 8. Strain the tea and sweeten it to taste
Place a fine mesh strainer over a large teapot or measuring jug. Slowly pour the chai tea into the colander and then discard any solid pieces that remain inside. Taste the tea and sweeten it as you like.
- Put the lid on the saucepan and store any leftover tea in the fridge for up to 3 days.
- Use your favorite sweetener. For example, you could try using honey, agave, or stevia.
Method 2 of 3: Infuse Chai Tea in Sachets
Step 1. Bring 180ml of water to a boil
Fill a kettle or saucepan with water that has not been boiled before and place the bowl on the stove. This little water-related trick will help you get a better flavor. Then, turn the heat to high to bring the water to a boil.
If you prefer, heat the water using an electric kettle
Step 2. Place a chai tea bag in a cup and pour the boiling water over it
Open a chai tea bag and place it in a large cup. Carefully pour 180 ml of boiling water into it to soak the bag.
Try the variety of chai tea in sachets of your choice. For example, you could use decaf, green, turmeric, or fennel chai tea
Step 3. Let the tea steep for 4 to 6 minutes before removing the teabag from the water
Stir occasionally to redistribute the aromas of the chai tea. Set the timer for at least 4 minutes. By letting the tea steep for longer, it will become even tastier. Remove the bag from the cup when the brew is complete.
To make the tea taste even more intense, leave it to infuse for about ten minutes
Step 4. Add honey and sugar
Incorporate 1 1/2 teaspoons (10 g) of honey and 1 teaspoon (4 g) of sugar. Stir well with a spoon, so that the sweeteners dissolve in the tea. Then, taste and add more honey or sugar if you want to make it even sweeter.
Honey and sugar can be substituted for agave, stevia, or a low-calorie sweetener
Step 5. Add 180ml of milk
If you don't mind the tea getting a little cold, add cold milk. If you'd rather enjoy hot chai tea, heat the milk in a saucepan on the stove or in the microwave for about 30 seconds before pouring it into the cup of tea.
Use the type of milk you prefer. Whole cow's milk helps make chai tea creamy, but you could also use skim or vegetable milk (such as oat, almond, or soy)
Method 3 of 3: Make a Homemade Chai Tea Blend
Step 1. Put all the spices in a large bowl
If the spices were ground or opened more than 6 months ago, buy new ones to make sure they have a stronger taste. Measure the following spices individually and transfer them to the bowl:
- 2 and a half teaspoons (4.5 g) of powdered ginger;
- 2 teaspoons (4 g) of ground cinnamon;
- ¾ teaspoon (1, 5 g) of powdered cloves;
- ¾ teaspoon (1, 5 g) of powdered cardamom;
- 1 teaspoon (2 g) of allspice powder;
- 1 teaspoon (2 g) of nutmeg powder;
- Half a teaspoon (1 g) of finely ground black pepper.
Step 2. Add the instant tea, sugar and 3 types of milk powder
First, add 1 1/2 cups (190 g) of unsweetened soluble black tea or decaffeinated soluble black tea. Next, stir in 1 1/2 or 2 cups (300 to 400 g) of sugar, depending on your preference. To make a creamy blend, mix in 1 cup (125g) of skimmed milk powder, 1 cup (125g) of plant-based milk powder for coffee, and 1 cup (125g) of vanilla-flavored plant-based milk powder. Beat everything with a whisk.
- If you don't want to buy 3 different milk powders, just choose one and use 3 cups (375g).
- If you want to make a chocolate version, add half a cup (60g) of unsweetened cocoa powder to the mixture.
Step 3. Store the mixture in an airtight container until you use it
The mixture will expire after approximately 6 months. Store it in the pantry using an airtight container, such as a jar or resealable bag, to keep it fresh and fragrant.
Remember to label the container to know how long you can use the mixture
Step 4. Melt 2 tablespoons (16 g) of the mixture in 1 cup (240 ml) of boiling water to make the tea
To quickly make chai tea, carefully pour boiling water into a large cup. Then add the powder mixture and mix it until it dissolves completely. If you prefer the tea to be even creamier, use milk or a combination of milk and water.
