Chai Spice Tea Recipe
I love chai.
I love its aroma.
I love this chai spice tea recipe.
I love the process of making a big batch.
I love holding a steaming mug full, and sharing it with a friend.
A few years back, a lovely self-published book called Chai Pilgrimage, was brought to my attention. The book, now sold out, is so beautiful and captures the spirit of chai culture.
I gifted the book to someone who, sadly, is no longer in my life. These things happen and we take a deep breath and go on. I didn’t buy one for myself, and truly hope that someday it will be reprinted. Until it does, I still have my favorite chai spice recipe. Today when I made it, I remember happy times from days past.
Here is the recipe for you to make and enjoy with friends.
Many blessings to you during this season of shorter days and long nights.
My Favorite Chai Tea a/k/a Big Batch House Chai #9
- 40 pods green cardamom
- 9 cups water
- 1 stick cinnamon
- 1 tablespoons fennel seeds
- 1/2 cup fresh ginger root, grated
- 3 cups milk (or almond milk)
- a few saffron threads
- 2/3 cup sugar
- 6 teabags good quality black tea
- Grind the cardamom pods in a spice grinder and set aside. I use an electric coffee grinder that I have wiped out well.
- Grind cinnamon and fennel seeds in a spice grinder.
- Place water in a small pot and turn heat to high.
- Add the cinnamon, fennel, and ginger to the pot, and bring to a boil. Lower the heat and simmer for 10 minutes. Stir occasionally.
- In a large sauce pan, place almond milk and saffron. Turn heat to medium. When the milk starts to simmer, add the sugar, and stir. Turn off heat and set aside.
- Add the tea bags and ground cardamom to the spice water. Stir once. Cover and let steep for 5 minutes.
- Using a mesh strainer, pour the spiced tea water into the almond milk. Stir and serve.