Ginger Spiced Chai Tea
Chai to me is the perfect combination of relaxation and energy. Warm and spicy but also nurturing and calming at the same time. There is such a balance that exists in a cup of well made chai, and I feel that balance when I drink it. Ginger spiced chai tea is easy to make.
The balance in chai tea.
My wife introduced me to chai tea when we were first dating. I had always been a black coffee drinker and still enjoy a daily cup of coffee. But I appreciate the nurturing aspect of chai as well. Ginger spiced chai tea really has it all, it is calming but also gives an energy boost thanks to the black tea. Chai tea is subtly sweet, but also spicy and hot! It is even delicious cold or hot!
Spice it up!
There are many different ways to make good chai tea. Most chai tea recipes incorporate the same main ingredients, but vary on the quantity of each ingredient. What really spicy chai? Add more ginger and pepper corns. Want a sweeter comforting chai? Focus more on the cardamom, cloves, and star anise. That is part of what makes ginger spiced chai tea so awesome is you can find the balance of flavors that works for you!
Ginger Spiced Chai Tea Instructions:
In a large pot bring 8 cups of water to a rolling boil. Then add in your crushed cardamom pods, whole cloves, star anise, cinnamon sticks, black pepper corns, vanilla paste, sliced fresh ginger, fennel seeds, and grated nutmeg. Bring heat down to a simmer and cover for 20-30 minutes. Now bring heat up to a medium boil and add in 4 black tea bags, steep for 5 minutes. Pour the chai through a strainer. This recipe makes close to two quarts of chai tea and stores well in the fridge for about 5 days.
Serve hot or iced with milk and sweetener of your choice. I really enjoy a spicy chai so I always add some extra ginger and black pepper corns to the recipe. If you have a milk frother use a ratio of 1/3 milk to 2/3 chai tea with some honey and make an amazing ginger chai tea latte. Serve cold over ice for a refreshing iced drink!
Ginger Spiced Chai Tea
Ingredients
- 8 cups water
- 15 whole cloves
- 25 black pepper corns
- 5 cinnamon sticks
- 1/4 tsp fennel seeds
- 20-25 cardamom pods crushed
- 8-10 1/4 slices of ginger More to increase spice
- 1 tsp vanilla paste
- 1/2 tsp freshly grated nutmeg
- 4 bags black tea
- Milk of choice Frothed for latte
- Honey or favorite sweetner to taste
Instructions
- In a large pot bring 8 cups of water to a rolling boil.
- Then add in your crushed cardamom pods, whole cloves, star anise, cinnamon sticks, black
- pepper corns, vanilla paste, sliced fresh ginger, fennel seeds, and grated nutmeg.
- Bring heat down to a simmer and cover for 20-30 minutes.
- Now bring heat up to a medium boil and add in 4 black tea bags, steep for 5 minutes.
- Pour the chai through a strainer.
- This recipe makes close to two quarts of chai tea and stores well in the fridge for about 5 days.
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Want another amazing latte recipe?! Madison at Sunny Thymes has an incredible Ginger Cardamom Golden Milk recipe.