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...
Recipe Index
Classic Masala Chai
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
- Place a pan over a medium-high heat. Pour in the water and bring to the boil.
- 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.
- Once the water is boiling, add all the spices and the Tippy Assam Loose Tea leaves. Cover and reduce the heat.
- Allow the mixture to simmer for 5–10 minutes.
- Pour in the milk and increase the heat again for 1 minute.
- 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 Tippy Assam Loose Tea
250ml whole milk or barista-style plant milk
Sugar or preferred sweetener to taste
- Place a pan over a medium-high heat. Pour in the water and bring to the boil.
- 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.
- Once the water is boiling, add all the spices and the Tippy Assam Loose Tea leaves. Cover and reduce the heat.
- Allow the mixture to simmer for 5–10 minutes.
- Pour in the milk and increase the heat again for 1 minute.
- Sweeten to taste and strain into teacups or small heatproof glasses.
Spiced Rum Chai
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
METHOD
- Spoon the Spiced Chai into a mug.
- Gently heat the milk and pour onto the chai mix, stirring thoroughly.
- Add a drop of rum for a rich tipple.
- Spoon the Spiced Chai into a mug.
- Gently heat the milk and pour onto the chai mix, stirring thoroughly.
- Add a drop of rum for a rich tipple.
