Best Homemade Chai Recipes

HOMEMADE CHAI

Steps:

• Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.

HOMEMADE CHAI LATTE

Steps:

• For the chai: In a 48-ounce French press coffee maker, combine the coffee, cardamom, cinnamon, ground ginger, allspice, grated ginger, pepper, cloves, salt and water. Place the lid on the coffee press with the plunger extended. Let the mixture brew for 4 minutes. Press down the plunger.
• While the coffee mixture is brewing, whisk the nonfat milk in a heavy medium saucepan over medium-high heat until very thick and foamy, 5 to 6 minutes.
• For the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon until combined. Set aside.
• Pour the coffee mixture into a medium saucepan and rewarm over medium heat. Stir in the condensed milk. Divide the chai among 4 cups and spoon large dollops of the whisked nonfat milk on top. Sprinkle with the cinnamon sugar and serve.

HOMEMADE COCONUT CHAI TEA LATTE

Steps:

• Lightly crush the peppercorns, cardamom, cloves and cinnamon, and put in a medium saucepan. Add the ginger, if using. Add 6 cups cold water to the saucepan and bring to a boil over high heat. Remove from the heat and add the tea bags. Let them steep for 5 minutes. Remove the tea bags, and let steep another 10 minutes.
• Put the milks and sugar in a medium saucepan and bring to simmer. Strain the tea mixture into the milk mixture and heat through for 1 minute. Whisk the mixture until frothy. Pour the tea into 4 mugs and garnish with cinnamon sticks.

HOMEMADE CHAI

Steps:

• Bring spices, ginger, and water to a boil. Reduce to a simmer until liquid becomes aromatic, about 15 minutes. Whisk in sugar, then add tea bags; turn off heat and let steep 3 minutes.
• While tea is steeping, warm a serving pot by rinsing several times with very hot water. Strain tea mixture through a fine strainer or a coffee filter into pot. Heat milk over medium heat until just simmering. Whisk until frothy. Pour into serving pot, stirring well to combine.

HOMEMADE CHAI ROOIBOS CONCENTRATE(MADAGASCAR)

Steps:

• Crack the spices (excluding the cinnamon sticks and ginger). You can use a mortar and pestle, or a quick whiz in a coffee grinder.
• . Add to a medium pot with the cinnamon sticks and ginger and add 6 cups of filtered water.
• Bring to a boil and lower the heat to maintain a low simmer. Simmer for 15 minutes.
• Strain. Add the vanilla extract.
• This concentrate will keep up to 10 days in the refrigerator.
• To serve, combine and heat with milk of choice(I like almond or coconut) in a 1 to 1 ratio (per serving, generally use 3/4 cup of concentrate to 3/4 cup of milk) and sweetener of choice. Or, if you like, just add to water to make tea.
• Enjoy!

CHAI-POACHED PEARS WITH SPICY ORANGE SAUCE AND HOMEMADE GRANOLA

Steps:

• Mix together 1/2 cup brown sugar, honey, juice and zest of 1 orange, cloves, cinnamon, nutmeg, chili flakes, and salt in a small saucepan over medium heat for the sauce. Bring to a boil, reduce heat, and bring sauce to a very low simmer. Simmer for about 5 minutes, then remove from heat and allow to cool for about 10 minutes.
• Meanwhile, combine 3/4 cup walnuts, 3/4 cup pecans, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, and a pinch of salt in a food processor. Pulse until finely ground, 15 to 20 seconds.
• Heat a skillet over to medium-high heat and melt coconut oil. Chop remaining 1/4 cup walnuts and pecans. Add chopped nuts and oats to the hot oil. Toast, stirring frequently, for 1 minute. Add ground nut mixture and mix until combined. Allow to toast until sugar begins to melt, 2 to 3 minutes. Stir in honey and vanilla extract. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.
• Bring water to a boil in a large pot, add tea bags, remove from heat, cover, and brew tea for 8 minutes. Remove tea bags and discard. Stir 1/4 cup brown sugar into chai.
• Bring tea/water to a boil again over high heat, add pears, reduce heat, and simmer over low heat for 15 minutes. Gently rotate pears with a spoon (pears will be soft - you don't want to puncture the skin) and continue to simmer another 15 minutes. For a stronger spice flavor, leave pears soaking in the chai for an additional 10 to 15 minutes with the heat off.
• To serve, place a heaping spoonful of coconut yogurt into the hole of the pear. Top with granola and drizzle with orange sauce. Garnish with orange zest.

HOMEMADE CHAI MIX

Steps:

• Mix one cup of powdered dry milk with the brown sugar and spices and blend in the blender or food processor, to get the lumps out of the brown sugar.
• Combine with remaining ingredients and mix well.
• The turmeric adds a rich, lovely color to the finished brew.
• The white pepper adds a nice warmth.
• Start with two rounded tablespoons of mix to an 8 ounce cup of hot water; stir and enjoy.
• Store mix in a covered container.