warm and spicy, oh so nicey chai

warm and spicy, oh so nicey chai

I looooove me some chai. I hadn’t had it in ages until last Friday at a wonderful Woman’s Rite of Passage Workshop at my favorite yoga studio, Inside the Bungalow, one of the amazing instructors, Ingrid, brought a thermos of delicious homemade chai to share. The theme of the workshop was gratitude and it paired perfectly with the warm, comforting chai and now I am craving it!  I love inhaling its sweet aroma, I love the warm feeling of the ginger and pepper, I even love cooking with it [click here for my cranberry-chai muffins], in the summer I love to make a cheater iced version [click here for my ginger-coconut iced chai]. The spicier the better and so making it myself is usually the easiest way to get the flavor I crave. Also making it myself allows me to add in extra tea which is my preference as well. Most masala chai has a lower caffeine content than regular black tea because so much of the mix is spice. I want my spice and delicious tea-flavor with caffeine, too, please.


  • Large pinch of cardamom pods (~4-5)
  • Large pinch of mixed peppercorns
  • ~1 inch fresh ginger, grated
  • 1 cinnamon stick
  • pinch of ground nutmeg
  • pinch of ground clove
  • Small handful of loose Oolong tea
  • Large kettle of boiling water
  • Vanilla almond milk to taste
  • optional agave or sugar to taste

Get your water boiling, it is best to use filtered water if you can. Grate your ginger into a large pitcher. Gently crush the cardamom pods and peppercorns with a mortar and pestle until coarse but open and pour over the ginger. Mix the tea and other spices into the ginger mix. Pour boiling water into the pitcher, over your tea and spices, cover and wait patiently. :c) The longer you wait the hotter the spices will feel but give it at least 5 minutes to steep. Strain your tea into your mug. I like to do 3/4 tea + 1/4 mug almond milk. The vanilla almond milk is just enough sweetness for me to feel like this is a really amazing treat but if you like yours sweeter add some agave or sugar. After I pour each mug I add more hot water to my pitcher of tea and spices and let it keep steeping.  You can get many cups of delicious tea out of this recipe this way and keep enjoying the warmth and healing spices. :c)

Consumer Reviews

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>