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Homemade Chai Tea Recipe

August 18, 2011 - 51 Comments

Homemade Chai Recipe | The Elliott Homestead (.com)


I have approximately thirteen things I need to share with you today. And as usual, they are all scattered around in my head, awaiting their moment to be blogged. The most delicious of which is this homemade chai recipe.

I went to the Farmers Market this past weekend and scored some killer deals, which I will further share in detail with you later on tomorrow. However, while I was there, I also scored some delicious homemade chai. I've been eager to make my own for awhile, but just haven't gotten around to it for one reason or another. Well, at $7 a bottle, I found my reason. Because it was delicious, I had to buy it.  

There is something about the sweet, flavorful, smoothness of a homemade chai recipe that just sends a jolt of goodness down my spine. And thus, my body forced me to buy the expensive, but very well packaged, bottle of chai. But then, in my usual “make it at home” tantrum that I throw after a purchase like that, I decided to put the petal to the metal and get to work at brewing my own.

$7 a bottle! Are you crazy!?

So here's what I did.

First, I bought my herbs and spices from the health food store (available in bulk): cinnamon sticks, cloves, whole black peppercorns, dried ginger, cardamom pods, allspice berries, nutmeg, and rooibos tea. Per batch, I figured that the spices equated to about $2. Then I got to work on the most amazing homemade chai tea recipe.

Homemade Chai Tea Recipe

You will need:
– 6 cinnamon sticks
– 15-20 allspice berries
– 5 cardamom pods
– 15 cloves
– 25 black peppercorns
– 2 teaspoon of dried ginger (less if you like it less spicy)
– A wee bit of freshly grated nutmeg (1/8 tsp.?)
– 6 tablespoons of rooibos tea, or 6 rooibos tea bags, or 6 darjeeling tea bags
– 1 tablespoon vanilla
– Sweetener of choice (quantity depending on how sweet you like your chai!) I use 1/4 cup sucanant

Step One:  Using a mortal and pestle, or whatever means necessary, gently crack the spices (excluding the cinnamon sticks and ginger). Then, combine the cracked spices, the cinnamon sticks, the ginger, and 6 cups of filtered water in a pot.

Step Two:  Bring the water to a boil and allow it to slowly simmer for 25 minutes.

Step Three: Strain the tea to remove all the spice and herb sediment. Add the vanilla. Then, mix in your sweetener. Honey would work wonderfully for this, as does rapadura. I found that 1/4 cup of rapadura per batch was just about the right sweetness for my taste. Could this homemade chai recipe be any more delicious? The question was rhetorical. The answer is no.

Step Four: Store the homemade chai in your refrigerator! Mmm. It's like having a latte stand right there in your fridge, whenever you need one! Note: This is a gallon sized mason jar – to give you an idea of the overall yield.

So how do you serve this homemade chai tea recipe, you ask? Well, I combine the concentrate and raw milk at a 1:1 ratio. Use slightly less milk if you like a spicier chai. Then, I add a few ice cubes, shake it around, and bam. Iced chai tea latte.

What's that? You want it hot? Easy! Simply combine the milk and the chai together and heat the mixture up slowly on the stove in a saucepan. Then, sip and enjoy.

Seriously.

This might have been the easiest thing I've ever made.

And it cost me less than $2. I could probably even cut the cost more if I bought the spices in larger bulk.

$2 people! That's less than one 12 oz. chai tea latte from Starbucks! And this recipe makes enough for, heck, I don't know how many, a dozen? Depending on what size of glass you use.

Sometimes I make little ones, just as a little pick me up.

Sometimes I make big ones. Because I want to.

Sometimes I make two big ones. Because it's been that kind of a day.

Let me tell you my three favorite things about this homemade chai tea recipe. Actually, four things.
1. It's inexpensive. This saves me from splurging at Starbucks.
2. I get to use an all natural sweetener vs. the sugary syrup that Starbucks uses (no offense, Starbucks).
3. I get to control the spice, and the sweetness, to my liking.
4. I get to use my raw milk vs. the ultra-pasteurized milk that Starbucks uses.

And while I do love the Farmers Market, and I do love the wonderful farmers there, I think I'll stick with making this wonderful chai concentrate at home. And now that I've started, I doubt I'll ever stop. What's better than having a lovely mixture of this in your fridge at all times?

Hmmm…

I'll tell you what's better.

A NIKON D70.

Booya Grandma.  I.  AM.  SO. EXCITED.

Homemade Chai Recipe

for a tasty and inexpensive chai tea
3.67 from 3 votes
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Ingredients
  

  • 6 cinnamon sticks
  • 15-20 allspice berries
  • 5 cardamom pods
  • 15 cloves
  • 25 black peppercorns
  • 2 teaspoon of dried ginger less if you like it less spicy
  • A wee bit of freshly grated nutmeg 1/8 tsp.?
  • 6 tablespoons of rooibos tea or 6 rooibos tea bags, or 6 darjeeling tea bags
  • 1 tablespoon vanilla
  • Sweetener of choice quantity depending on how sweet you like your chai! I use 1/4 cup sucanant

Instructions
 

  • Using a mortal and pestle, or whatever means necessary, gently crack the spices (excluding the cinnamon sticks and ginger). Then, combine the cracked spices, the cinnamon sticks, the ginger, and 6 cups of filtered water in a pot.
  • Bring the water to a boil and allow it to slowly simmer for 25 minutes.
  • Strain the tea to remove all the spice and herb sediment. Add the vanilla. Then, mix in your sweetener.
  • Store the homemade chai in your refrigerator! Mmm.

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Homemade Chai Tea Recipe
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Comments:

  1. Jessica Brown

    August 18, 2011 at 2:20 pm

    Enjoyed your post i myself love chai tea/ a latte. I buy the tea bags at the store then heat it up on the stove.

    Reply
    • Colleen

      June 10, 2020 at 4:53 pm

      3 stars
      When do you add the tea bags?

      Reply
  2. Kim

    August 18, 2011 at 2:44 pm

    I can’t wait to try this! I am such a cheapo that I never buy Chai because the price tag. You’ve made my day! 🙂

    And I am so envious! I bought the Cannon and really wish I would have gone for the Nikon! Enjoy that wonderful little peice of equipment!

    Reply
    • Stella

      June 25, 2014 at 8:56 am

      Add green and black cardamon, and some anise seed!

      Reply
  3. Julia

    August 18, 2011 at 2:47 pm

    Good on you for coming up with your own blend. That’s how they do it in India. Every family has its own blend of spices. Here’s a tip for you, heat your spices first in a skillet, then make your brew. The heat will really release the flavors.

    Reply
    • Anonymous

      August 16, 2018 at 1:14 pm

      5 stars
      Hi Julia , do leavehe spices in their whole state or , Crack them up and then heat the spices up? And, how long do you heat spices up for?
      Thanks so much for valuable information .

      Reply
    • katherine rivera

      August 27, 2019 at 7:47 pm

      3 stars
      thank you

      Reply
  4. Kendra at New Life On A Homestead

    August 18, 2011 at 2:51 pm

    I want a Nikon SO BADLY!!!!!!!! Jealous over here!!!! lol

    Reply
  5. Candy C.

    August 19, 2011 at 9:24 pm

    Okay, this is now on my “to do” list, I love iced chai tea lattes! Thanks for the recipe!

    Reply
  6. Jill

    August 23, 2011 at 2:44 pm

    This looks so good! I hope you come and share it at FAT TUESDAY!

    http://realfoodforager.com/2011/08/fat-tuesday-august-23-2011/

    Reply
  7. The Tiny Team

    August 26, 2011 at 8:40 pm

    Oh my gosh, YUM! I am so going to make this. I love chair, but never get it because of the starbucks price tag!

    thanks,
    Amy

    Reply
  8. Lynn

    September 10, 2011 at 12:16 pm

    I make my chai in the crock pot overnight. I use a bag for the spices and throw the tea in, in the morning for 15 min or so. Fresh ginger slices work well also. I use 3 1/2 quarts water and about the same amount of spice as you,

    Reply
  9. mokshagarbatti

    October 14, 2011 at 6:22 am

    Company started operations in the year 1996, in Bangalore, India. We are one of the largest manufacturer and exporter of finest quality of Indian traditional flora agarbatti and incense sticks selling it all over the world across 50 countries. Moksh’s unique fragrances have been extremely appreciated, with our nature-inspired products gaining huge popularity. Many of the popular incenses and Agarbatti fragrances in India have come from Moksh’s Agarbatti, including the largest selling Swarna Champa brand. We use R&D experts to add new fragrances to our portfolio by innovating newer fragrances. Our incense sticks, Agarbatti brand includes Swarna Champa, Rose Incense, Jasmine Incense, gold sandal, Swarna mallika, Nag Champa Incense, Sandalwood Incense, and Herbal etc.

    Reply
  10. Patty C

    December 7, 2011 at 2:20 am

    This looks sooo good! I love that if I use Rooibus I could drink this without any caffeine (staying away from it while pregnant and seriously missing my chai teas!). Question – how long do you think the concentrate would last in the fridge? Just something helpful to know if giving this as a gift. Thanks!

    Reply
  11. Erin

    December 7, 2011 at 3:02 pm

    I love chai and am excited to make this. I couldn’t find where to add the rooibos tea into the process. Is it added during the boiling water stage? Will this make it bitter boiling it for 25 minutes?

    Reply
  12. Darshan

    December 15, 2011 at 9:58 am

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    Reply
  13. grincense

    January 31, 2012 at 7:29 am

    GR international is a reputed manufacturers and exporters of AIncense Sticks, INCIENSO, Natural Incense Manufacturers, Masala Incense, Amruthvani Incense, Agarbatti Exporters, Floral Incense India, Maya Nag Champa India, Gr Nag Champa, SandalWood Incense, Agarbatti, Sahumerio, Nag Champa, Incenso in India.

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    Reply
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    February 23, 2012 at 10:37 am

    Jasmine Incense Exporters

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    Reply
  15. grincense

    February 27, 2012 at 10:29 am

    GR international are loved worldwide, for its exclusive fragrances, an unmatched range to suit every mood, and highest quality manufacturing. A feast of exotic aromas for those who need something special to pamper their senses. The Products are INCIENSO, SAHUMERIO, Manufacturers of Incense Sticks, Agarbatti, Masala Incense Exporters, Sandalwood incense, Maya Nag Champa, Floral Incense & Nag Champa India.

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    Reply
  16. mokshagarbatti

    March 1, 2012 at 9:41 am

    Jasmine Incense Exporters

    Moksh Agarbatti – This Incense Sticks Manufacturers and Exporters are enriched with the sweet fragrance of the tiny white flowers.

    for more details
    please contact
    http://www.mokshagarbatti.com/

    Reply
  17. herculesautomation

    March 7, 2012 at 9:26 am

    Jasmine Incense Exporters

    Moksh Agarbatti – This Incense Sticks Manufacturers and Exporters are enriched with the sweet fragrance of the tiny white flowers.

    Agarbatti Manufacturers, Incense Sticks Exporters, Incense Sticks Manufacturers, Sandalwood – India

    for more details
    please contact
    http://www.mokshagarbatti.com/

    Reply
  18. rudrakshincense

    April 6, 2012 at 7:23 am

    Padma Perfumery Works is a leading manufacturer, supplier and exporter of premium quality incense sticks & agarbatti from India. Our product catalog includes Stress Relief Aroma Sticks, Citronella Incense Sticks, Stimulation Incense Sticks, Eucalyptus Incense Sticks (Sino Relief), Incense Agarbatti (Relaxation), Sandal Agarbatti (Peace), etc

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    INCENSO
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    INCENSO MANUFACTURERS

    For more details visit :-http://www.rudrakshincense.in

    Reply
  19. Liz

    February 6, 2014 at 4:39 pm

    Thank you so much for this recipe. I just made my second batch! Love it with coconut milk and honey.

    Reply
  20. Jessica

    June 20, 2014 at 8:10 am

    I am so excited to try this. Question, do you think you could make large batches and can it?

    Reply
    • Shaye Elliott

      June 20, 2014 at 3:53 pm

      I have no idea – mine never lasts long enough! 😉

      Reply
    • BRHOADES

      June 25, 2014 at 9:33 am

      Because of the low pH in these products, unless you have a scientifically proven recipe, you’re better off freezing this tea. It would be great to make ice cubes of it, for portion control.

      Reply
      • Beth

        November 11, 2015 at 3:39 pm

        Great suggestion! Especially if you prefer them iced, the cubes won’t water the drink down when they melt.

        Reply
    • BRhoades

      June 25, 2014 at 9:35 am

      Yikes, sorry about the all caps name in previous post.

      Reply
  21. Jessica B

    June 20, 2014 at 2:58 pm

    I used about 3/4 c. of the concentrate in a chai ice cream recipe from Just Making Noise’s “Just Making Ice Cream” – DELICIOUS!

    Reply
    • Shaye Elliott

      June 20, 2014 at 3:50 pm

      That sounds delicious!

      Reply
  22. Deadra

    June 24, 2014 at 3:49 pm

    Yum! I make my own chai too ’cause I love it spicy! I gave it away for Christmas one year, I used the same spices and mixed it with tea leaves (also added pink peppercorns because they’re pretty) and jarred it up and gave it away.

    Reply
  23. Brittney

    June 24, 2014 at 5:34 pm

    I was curious as to how long you think this will keep in the refrigerator. If I remember correctly, the Tazo brand is good for only 7 days after opening it… Maybe I should just make a much smaller batch. I never go through that one in time.

    Reply
  24. Michelle Bonsell

    June 24, 2014 at 5:58 pm

    just made a crock pot full of chai concentrate.
    I enjoy a big glass with milk and ice

    Reply
  25. Julie Zimmerman

    June 24, 2014 at 6:04 pm

    Looks wonderful – also wondering shelf life in refrigerator? Thanks so much! I would love to replace my caramel latte cravings with this recipe!

    Reply
    • Shaye Elliott

      June 25, 2014 at 9:48 am

      I drink mine up within a week!

      Reply
  26. Judy

    June 24, 2014 at 8:01 pm

    I am going to try the chai tea. The price is the biggest “spice”. Thank you for sharing

    Reply
  27. maryhadalittlelamb

    June 25, 2014 at 9:38 am

    I also make my own chai mixture.
    Try adding some orange zest/peel (make sure no pith) in the simmering mixture, the flavour is amazing. A few slithers of fresh ginger gives a lovely flavour as well.
    I also prefer to add chopped up vanilla bean as opposed to vanilla extract.
    I also add molasses and honey into my mixture as well as star anise.
    There is absolutely no comparison between commercial chai and this home made chai. Enjoy

    Reply
    • Shaye Elliott

      June 25, 2014 at 9:46 am

      Yum!

      Reply
  28. Chris

    June 25, 2014 at 3:21 pm

    I’ve been trying to perfect the taste of authentic Chai for years, after having travelled to India.
    The spices suggested in your recipe are very much similar to what I use.
    I would suggest a better tea to use though is loose leaf Assam tea, it can be bought from most Indian supermarkets and should be far cheaper than darjeeling teabags!
    Secondly, it’s rare you’d find Indians drink chai without milk and a fairly generous amount of sugar (say upwards of two teaspoons per cup) and street vendors often have their brews pre-sweetened.
    Usually I’ll make my brew in water first, much as you suggest, tempering the spices first is a good idea, then add an equal amount of milk, and bring it to a very light simmer, making sure NEVER to let it boil (it can happen quickly).
    The longer you brew it, the richer the flavour. I’d suggest at least half an hour after adding the milk.
    I also sometimes just use milk and no water for the brew, but this takes more care.

    Reply
  29. Suzanne

    June 25, 2014 at 6:34 pm

    I kinda like the “petal to the metal” image. Much more homesteady than the original version.

    Reply
  30. Jennette

    June 27, 2014 at 12:07 pm

    If I were to replace the dried ginger with fresh – how much should I use?

    Reply
    • Shaye Elliott

      June 27, 2014 at 4:15 pm

      I usually use a piece that’s 2″ long and about 1″ wide!

      Reply
  31. Heather @ My Overflowing Cup

    September 29, 2014 at 1:30 pm

    I love this recipe and your gorgeous photos. Thanks so much – pinning!

    Reply
  32. Lorri

    October 6, 2014 at 4:13 pm

    I just got my first bag of Rooibos tea on Saturday. I’m so excited to finally make this! Being an active LDS member, tea is the only thing I truly miss. This makes me very happy! I see me doing a cop of this tonight while watching Reign on Netflix! 😀

    Reply
  33. tammy

    December 2, 2014 at 9:47 am

    I thought it was fabulaous love love loved it just made a second batch thank you

    Reply
  34. sasha

    January 26, 2015 at 4:10 pm

    Just made this. Soooo good. Thank you so much! I think next time I’ll add a little extra spice, but that’s just because I love spicy chai so much. xo

    Reply
  35. Rosalyn

    June 25, 2015 at 9:41 pm

    I just made a batch of this in my slow cooker, left it brewing for day and a night and it put the best smell through the house. I swapped dried ginger with a slice of fresh, added a star anise pod and half a vanilla bean. Super sweet with rapadura! And I am out of raw milk till next week so I used unsweetened coconut milk (1 ingredient coconut milk, the real thai real stuff) out of a tin to drink with, and it was soooo gooood! Shaye, with your lovely pics on Instagram today and the recipes in From Scratch, you might just be my hero!

    Reply
  36. Syretta Hathorn

    September 5, 2016 at 11:52 am

    I can’t wait to try this. It looks and sounds delish.

    Reply
  37. Shelah

    March 30, 2017 at 7:40 pm

    Love your dedication to putting up all this amazing content! Helps a sista out!

    …..and since you mentioned it….70D…what lenses do you shoot with? Appreciate it! Much love!

    Reply
  38. Susan

    January 16, 2018 at 4:12 am

    Could you please revise your recipe to tell the reader when to add the tea with the spices?

    Reply
  39. Carol

    March 24, 2022 at 3:56 am

    Where do you order your spices from in bulk?

    Reply

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