Chai Tea Recipes

Chai is a 5,000-year-old beverage adored by many Eastern cultures, not only for its spicy flavors but also health-enhancing ingredients. It is a good drink for mornings instead of coffee. I really prefer mine without sweetener, but it is customarily served sweet.

I have a few recipes that I have in my recipe database that I found online. I would like to give credit to the source, but have no idea what that is.

Chai Tea Mix

Prep Time: 30 Minutes
Cook Time: 2 Minutes
Ready In: 32 Minutes
Yields: 36 servings

A dry mix for instant Chai tea that you can keep on hand for those frequent Chai tea emergencies. It's also a popular gift.

INGREDIENTS:
1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
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Chai Tea, made in more of a traditional method.

Ingredients
Serves 6
8 pods cardamom
2 Tablespoon fresh ginger, peeled and grated
1 stick cinnamon
8 whole cloves
8 peppercorns
4 cups cold water
4 Tablespoon black tea in an infuser (or 6 tea bags)
1 cup milk
2 Tablespoon sugar (or sweeten to taste)

Directions
1.Crack the cardamom pods with the flat part of a knife and combine with the ginger, cinnamon, cloves, peppercorns, and water in a medium pot.
2.Let the spices soak for 1/2 hour, then bring to a boil.
3.Remove from heat and add tea. Let steep for 15 minutes.
4.Strain liquid through a piece of cheesecloth, pressing it out of the spices and tea with a spoon.
5.Return liquid to pot, discarding solids, then add milk and bring to a boil.
6.Remove from heat and add sugar to taste.
7.Bring to a boil twice more with a minute cooling in between.
8.Serve hot in mugs or delicate china teacups.

Serving Size: 1Cup
Amounts Per Serving
Calories 70