I’m just a little obsessed with chai. It’s been a favorite in our house for many years. It’s such a wonderful alternative to coffee every morning and it satisfies your sweet tooth during that late afternoon slump when all you’d like to do is take a nap.
If you’d like to try our simple recipe, learned from my Pakistani brother-in-law, it’s right here. But, if you’re looking for something spicier and a little more complex, here’s your answer. The basic recipe for the tea will be the same. Black tea leaves, simmered for at least 30 minutes with the spice mixture added for the last 10. Sweetened condensed milk, cook a little then strain. To serve, add some more milk and sweeten if needed.
I’ve played with for a while but it took an upcoming recipe (Look for it soon!) to get me to finish it and be happy with it. Now, I’m happy with it and I think you will be too.
Here’s a recipe card if you’d like to have that.
- {All spices are ground}
- 1 Tbls. cardamom
- 1 Tbls. cinnamon
- 1 tsp. cloves
- 1 tsp. nutmeg
- 1 tsp. ginger
- 1 tsp. black pepper
- 1 tsp. allspice
- Mix all together. Store in a tight container.
- ⅓ c. Black Assam Tea (recommended brand is Taj)
- 8 c. water
- 1 tsp. chai spice (or to taste)
- ½ can sweetened condensed milk
- milk or half & half
- Bring water to boil.
- Add tea.
- Keep at a simmer until it is reduced by half, adding spice about half way through.
- Stir in sweetened condensed milk and cook for another 10 minutes until a “scum” forms. (Yes, just a little bit…)
- Remove from heat and strain through very fine strainer.
- Use immediately or store in refrigerator for up to 5 days.
- To serve:
- Fill coffee cup ¾ full with hot chai, add milk or half and half to taste.
- You can add more sugar if you like it really sweet but taste it first. It may just be perfect.