There are so many variations of chai tea available. And to be quite honest, my recipe usually changes every time I make some. I generally know what Indian spices I like the flavour of. I throw them in a pot of water, boil then simmer, add some loose leaf tea, milk (nut milk), add a natural sweetener and my heart gets all warm and fuzzy.

If you don’t follow this recipe exactly or if you don’t happen to have an ingredient, just use what you do have to see how the experiment goes. I’m sure it will be good, just the same and you will have created your family chai recipe to boot.

Spiced Chai Tea

Makes 2+ servings

1 cinnamon stick (approx. 6 inches)
1 inch of fresh organic ginger, sliced (no need to peel)
5 whole black peppercorns
1 tsp green cardamon seeds
6 whole cloves
1 star anise
1 Tbsp rooibos tea leaves (or 1 tea bag)
3 c pure filtered water
1.5 c milk (rice, almond, hemp, cashew, goat, etc)
honey or maple syrup to taste


What you do


If hot chai isn’t doing for you, maybe you’ll like my Chilling with Chai recipe instead.

 Sharlene Styles



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