Two Ways to Make Chai at Home

There’s nothing like a creamy cup of spice-rich chai to conjure up that delightfully warm, fuzzy feeling – especially when it’s home-made, with its comforting, aromatic scent filling the air...

Classic Masala Chai

Choco Rooibos

Prep Time

20 minutes

Difficulty

Super easy

Serves

4

Our Tea Buyer and chai fan Linda has done a little experimentation to find the best black tea base for this delicious recipe, and our Tippy Assam Loose Tea came out on top: “the tea’s rich, maltiness holds its own against the mix of spices.”

INGREDIENTS

750ml water

2cm piece of fresh root ginger

2 black cardamom pods

3 green cardamom pods

2 cloves

1 star anise or a pinch of fennel seeds

Half a cinnamon stick or a third of a cassia bark stick

3 black peppercorns

3 tsp Tippy Assam Loose Tea

250ml whole milk or barista-style plant milk

Sugar or preferred sweetener to taste

METHOD

  1. Place a pan over a medium-high heat. Pour in the water and bring to the boil.
  2. Meanwhile, slice or grate the ginger and roughly crush the cardamom pods, cloves, star anise, cinnamon bark and black peppercorns using a pestle and mortar.
  3. Once the water is boiling, add all the spices and the Tippy Assam Loose Tea leaves. Cover and reduce the heat.
  4. Allow the mixture to simmer for 5–10 minutes.
  5. Pour in the milk and increase the heat again for 1 minute.
  6. Sweeten to taste and strain into teacups or small heatproof glasses.

750ml water

2cm piece of fresh root ginger

2 black cardamom pods

3 green cardamom pods

2 cloves

1 star anise or a pinch of fennel seeds

Half a cinnamon stick or a third of a cassia bark stick

3 black peppercorns

3 tsp (6g) Tippy Assam Loose Tea

250ml whole milk or barista-style plant milk

Sugar or preferred sweetener to taste

  1. Place a pan over a medium-high heat. Pour in the water and bring to the boil.
  2. Meanwhile, slice or grate the ginger and roughly crush the cardamom pods, cloves, star anise, cinnamon bark and black peppercorns using a pestle and mortar.
  3. Once the water is boiling, add all the spices and the Tippy Assam tea leaves. Cover and reduce the heat.
  4. Allow the mixture to simmer for 5–10 minutes.
  5. Pour in the milk and increase the heat again for 1 minute.
  6. Sweeten to taste and strain into teacups or small heatproof glasses.

Spiced Rum Chai

Choco Rooibos

Prep Time

15 minutes

Difficulty

Super easy

Serves

1

Fancy something spicy, creamy and a little bit boozy? Our Spiced Chai, with its warming cinnamon and ginger kick, is delicious boiled in milk and mixed with a single measure of spiced rum.

INGREDIENTS

3 heaped tsp Spiced Chai

200ml milk

25ml rum

METHOD

  1. Spoon the Spiced Chai into a mug.
  2. Gently heat the milk and pour onto the chai mix, stirring thoroughly.
  3. Add a drop of rum for a rich tipple.

3 heaped tsp Spiced Chai

200ml milk

25ml rum

  1. Spoon the Spiced Chai into a mug.
  2. Gently heat the milk and pour onto the chai mix, stirring thoroughly.
  3. Add a drop of rum for a rich tipple.

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