This simple chai recipe contains only four spices, coconut sugar, tea and milk. Ideally use whole spices, as they have the freshest flavour and store well in the pantry, compared with pre-ground spices that lose their flavour over time.
Spices, in particular fresh ginger, are excellent for circulation, helping pump blood and warmth to the extremities during the cooler months.
1 cinnamon stick, plus extra powder
3 cardamom pods
6 whole cloves
1 tbsp grated ginger root
2 tsp loose black tea or 3 tea bags
2 tbsp coconut sugar
1 cup milk of your choice
Combine spices and 3 cups of water in a saucepan. Bring to a boil; simmer 10 minutes.
Remove from heat; add tea and sugar. Steep for 5 minutes; strain into a clean saucepan. Add milk; heat. If using cow or goat’s milk bring chai to a gentle boil. If using plant-based milk, skip this step or it can curdle. Pour chai into mugs. Add a pinch of extra cinnamon powder per cup.
Optional addition: Add 1 vanilla pod or 1 teaspoon vanilla extract to make vanilla chai.
Tip: Use red bush tea for a decaffeinated chai.