Basic Chai Tea Recipes

Steps:

• With the side of a cleaver or chef's knife, gently crush the whole spices, then add them to a small saucepan, along with ginger, cloves, tea leaves, and sugar.
• Add in 1 cup water and bring to a boil over medium heat.
• Cover pan and remove from heat; steep for 3 minutes.
• Return pan to low heat and add in milk.
• Bring to just a simmer, then pour through a fine-mesh sieve into 2 warmed teacups or small mugs.
• Serve immediately.

Steps:

• In large saucepan combine first nine ingredients.
• Bring to a boil over high heat.
• Reduce heat to low and simmer ten minutes.
• Remove from heat and strain with fine sieve or through coffee filters.
• Return to pot and add honey until melted.
• Add milk and heat through, but do not boil.
• Serve in clear mugs with a pinch of cinnamon on top.
• Merry Christmas!
• You can also store the tea without the honey and milk in the fridge, then just reheat and add milk and honey to taste.
• This is a nice tea to serve with gingerbread or shortbread cookies at gatherings.

Steps:

• Combine all ingredients except black tea in a small saucepan. Bring to a boil and remove from heat. Add tea and steep for 3 to 5 minutes. Strain and serve immediately.

Steps:

• In a medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns and water. Boil for 5 minutes. Remove from the heat and steep for 10 minutes. Add the tea, bring to a boil, reduce the heat, and simmer 5 minutes.
• Strain mixture, discard spices and return the tea to the saucepan. Stir in the brown sugar and milk. Serve immediately.

Steps:

• Heat the milk in a saucepan over a very low heat. Empty the contents of the tea bags into the pan, then add the cracked cardamom pods, cinnamon stick, nutmeg and cloves.
• Sweeten with light brown soft sugar to taste (chai tea should be sweet, but use less if you like), then leave to infuse, but not boil, for 10 mins. Strain into mugs and enjoy.

Steps:

• *NOTE: Any number of black tea varieties can be used in this recipe: Ceylon Orange Pekoe, Darjeeling, English Breakfast, Earl Grey, etc. You'll have to try several types of tea to find out which you prefer.
• Pour the water into a heavy bottomed pan. Add the spices and tea bags (or loose tea placed in a tea infuser or muslin cloth).
• Bring to a boil, partially cover pan and simmer about 20 minutes to allow spices to intensify.
• Add the milk or milk substitute and heat through WITHOUT boiling until hot.
• Pour chai tea through a strainer into tea cups. Add sweetener of choice if desired.
• Sit, sip, close your eyes, relax, enjoy!
• Servings are estimated.

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Pour into mugs. Top each with whipped cream, cinnamon and a cinnamon stick if desired.

Steps:

• In a medium saucepan, combine all spices and water.
• Bring to a boil, then reduce heat and simmer for 5 minutes.
• Remove from heat and steep for 10 minutes.
• Add tea leaves (or bags) and bring to a boil.
• Reduce heat, and simmer for 5 minutes.
• Strain mixture, discard spices, and return to saucepan.
• Whisk in brown sugar and milk.
• Serve immediately.

Steps:

• In a saucepan, bring water to a boil. Add the tea bags, cardamom seeds, cinnamon, and black pepper, then return to a boil. Immediately stir in sugar.
• Remove pot from heat and let stand for 5 minutes.