Cozy Spiced Chai
Fresh, whole spices are combined with black tea and oat milk for a creamy, warm homemade spiced chai. This cozy mug will be the best you’ve ever had!
Have you ever wondered why chai brewed from a tea bag pales in comparison to the kind you get at Indian restaurants? I did too! And then I realized: those tea bags are sitting in the box for months, maybe even years. Of course the flavour doesn’t have the same level of warmth—it’s because the spices are old! So the best spiced chai ditches the tea bags and uses FRESH whole spices for maximum cozy, aromatic warmth. Friends, it is so worth it!
Why Homemade Masala Chai Is the Way to Go
“Masala chai” literally means spiced tea. But whether you call this masala chai or spiced chai, the flavour is absolutely divine! It’s perfect for a chilly day.
- So comforting. You’ve heard of comfort food, well, spiced chai is what I consider a comfort drink! (So is this Dirty Chai Latte if you want the comfort with a caffeine boost.)
- Café quality at home. This homemade recipe delivers the same flavour you get from an Indian restaurant or a good cafe because it uses fresh, whole spices which are less likely to dull in flavour.
- Creamy and sweet, without overdoing it. Some chai lattes are made with sweet syrups and the result is a drink that’s cloying. I love that this homemade version has just the right amount of sweetness!
Notes on Ingredients
This spiced chai recipe uses whole spices, which might require a trip to your local bulk store or spice shop. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Water
- Fresh ginger – Pro-tip: You don’t have to peel it if you scrub it well!
- Green cardamom pods – These have a floral, citrusy aroma that’s one of the key players in masala chai.
- Black peppercorns – For some heat and warmth.
- Cloves – These are warm, but they also bring a hint of sweetness.
- Cinnamon stick – For that signature warm, cozy flavour.
- Black tea – This forms the base of the drink. Use decaffeinated if needed.
- Oat milk – Or another unsweetened, unflavoured plant milk you like.
- Brown sugar or maple syrup – Date syrup would also work for sweetening this.
How to Make Spiced Chai
You’re just 20 minutes away from the perfect cup of chai. That’s less time than it would take to get in the car, order a chai latte from a café, and get home!
- Simmer the spices. Gently boil the water with ginger, cardamom, peppercorns, cloves, and cinnamon, then reduce the heat to a simmer and continue cooking for 5 minutes.
- Steep the tea. Add the black tea and simmer for 2 more minutes.
- Add the milk. Stir in the oat milk and heat for 3 to 4 minutes, or until creamy and fragrant.
- Sweeten. Stir in the sugar or syrup until it dissolves.
- Strain and serve. Strain into cups and enjoy hot.
Tips and Variations
Here are a few more pointers before you start this spiced chai recipe.
- Make it stronger. For stronger flavour, lightly crush the spices before simmering or use less water or oat milk for less dilution.
- Make it creamier. Swap the oat milk for oat milk creamer or vegan heavy cream.
- Switch up the spices. Add a star anise or freshly grated nutmeg if you like them.
- Try it iced. Let the mixture cool, then pour it over ice.
Storage and Reheating
If you have any extra spiced chai or you want to make a big batch, you can refrigerate it for 2 to 3 days in an airtight container. Warm over low on the stovetop or in the microwave.
More Cozy Drink Recipes
Enjoy friends! If you make this spiced chai recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Spiced Chai
Ingredients
- 1 1/4 cups water, 300mL
- 1 inch fresh ginger, sliced – 12g
- 4 whole green cardamom pods, lightly crushed – 1.5g
- 4 whole black peppercorns, 1g
- 2 whole cloves – 0.5 gram, 0.5g
- 1 small cinnamon stick, about 2 inches – 5g
- 2 teaspoons loose black tea, or 2 tea bags – 4g
- 1 1/4 cups oat milk, 300mL
- 2 tablespoons brown sugar,
or to taste – 25g (you may use maple syrup)
Instructions
- In a small saucepan, add the water, sliced fresh ginger, cardamom pods, peppercorns, cloves, and cinnamon stick. Bring to a gentle boil, then reduce heat and simmer for 5 minutes to extract the flavors.
- Add the loose black tea (or tea bags) to the saucepan. Simmer for 2 minutes more.
- Pour in the oat milk and stir. Increase heat slightly until the mixture returns to a gentle simmer. Cook for 3–4 minutes, watching carefully so it does not boil over.
- Add the sugar and stir until fully dissolved. Taste and adjust sweetness as desired.
- Strain the chai into cups using a fine mesh sieve. Serve hot and enjoy the creamy, spicy aroma.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
