Chai Recipes

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CHAI



Chai image

Chai (rhymes with "pie") is the word for tea in some parts of the world, but in India, it's a spiced milk tea that's becoming more popular in North America. This chai recipe is just as tasty as any coffee-house chai. -Terese Block, Waukesha, Wisconsin

Provided by Taste of Home

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 cups water
2 tea bags
1 cinnamon stick
6 cardamom pods, crushed
1 whole clove
1/4 teaspoon ground ginger
2-1/2 cups milk
1/3 cup sugar
Sweetened whipped cream, ground cinnamon and cinnamon sticks, optional

Steps:

  • In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Pour into mugs. Top each with whipped cream, cinnamon and a cinnamon stick if desired.

Nutrition Facts : Calories 159 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 75mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.

HOMEMADE CHAI



Homemade Chai image

This chai recipe-inspired by versions in India-combines black tea, spices, and milk. The savory notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.

Categories     Milk/Cream     Tea     Non-Alcoholic     Ginger     Winter     Cinnamon     Clove     Simmer     Bon Appétit     Drink

Yield Serves 6

Number Of Ingredients 9

2-inch piece fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags of black tea (preferably Darjeeling)
2 cups whole milk
1/2 cup (packed) golden brown sugar

Steps:

  • Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.

CHAI



Chai image

Provided by Aarti Sequeira

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups water
1 (1-inch) piece cinnamon stick
4 green cardamom pods, smashed
4 whole cloves
1/2 star anise
2 quarter-sized coins fresh ginger
2 scant teaspoon black tea leaves (recommended: Taj Mahal) or black tea of choice
2 teaspoons honey, or more to taste
Whole milk or half-and-half

Steps:

  • In a medium pan, bring the water, all of the spices and the ginger to a boil over medium heat. Turn off the heat and allow it to steep for 15 minutes.
  • Bring the mixture back to a boil, then add the tea. Turn the heat off, and allow it to steep for 3 to 5 minutes depending on how strong you like your tea. Stir in the honey and add milk to your liking. Strain it into a bowl or pitcher and serve!

TRADITIONAL CHAI TEA



Traditional Chai Tea image

This is a spicy, creamy tea that I make every Christmas. Its more my tradition than the authentic tea. Its tasty and sure to warm you from the inside out. Great for those with a cold or flu... clears your sinuses and settles your tummy.

Provided by Nurse Rain

Categories     Beverages

Time 17m

Yield 5 cups

Number Of Ingredients 11

2 1/2 cups cold water
10 whole cloves or 1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon cardamom
3 cinnamon sticks or 1 teaspoon ground cinnamon
1 peppermint tea bag
1 orange pekoe tea bag
1 -2 teaspoon ground ginger or 1/2 inch chunk fresh ginger, depending on how spicy you want it
2 peppercorns or 1 pinch black pepper
1/4 cup honey
2 -2 1/2 cups milk

Steps:

  • In large saucepan combine first nine ingredients.
  • Bring to a boil over high heat.
  • Reduce heat to low and simmer ten minutes.
  • Remove from heat and strain with fine sieve or through coffee filters.
  • Return to pot and add honey until melted.
  • Add milk and heat through, but do not boil.
  • Serve in clear mugs with a pinch of cinnamon on top.
  • Merry Christmas!
  • You can also store the tea without the honey and milk in the fridge, then just reheat and add milk and honey to taste.
  • This is a nice tea to serve with gingerbread or shortbread cookies at gatherings.

CHAI TEA



Chai tea image

A warming spiced tea, that's the perfect match for our coconut chai traybake. A quick and easy brew that can be made with almond or cow's milk

Provided by Cassie Best

Categories     Breakfast, Brunch, Drink

Time 7m

Yield Makes 2 cups

Number Of Ingredients 7

2 mugs milk (or use almond milk)
2 English Breakfast tea bags
6 cracked cardamom pods
½ cinnamon stick
a grating of fresh nutmeg
2 cloves
2-4 tsp light brown soft sugar

Steps:

  • Heat the milk in a saucepan over a very low heat. Empty the contents of the tea bags into the pan, then add the cracked cardamom pods, cinnamon stick, nutmeg and cloves.
  • Sweeten with light brown soft sugar to taste (chai tea should be sweet, but use less if you like), then leave to infuse, but not boil, for 10 mins. Strain into mugs and enjoy.

Nutrition Facts : Calories 100 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium

MASALA CHAI



Masala chai image

Blend black tea with cardamom, cinnamon, cloves, ginger and black peppercorns to make a cup of Indian-inspired chai - it's sure to liven the senses

Provided by Anna Glover

Categories     Drink

Time 15m

Number Of Ingredients 8

200ml-250ml milk (dairy or other)
1-2 tbsp sugar or syrup, like stevia, maple syrup, to taste
3 green cardamom pods, bashed and husks removed
½ cinnamon stick
2 cloves
3 black peppercorns
½ tsp ground ginger
2 tsp loose leaf black tea leaves, such as Assam

Steps:

  • For the infusion, put the cardamom seeds in a pestle and mortar, along with the cinnamon, cloves and peppercorns, and bash to release the oils - you don't want to make a powder. Tip into a pan and stir in the ginger and black tea leaves.
  • Pour in 400ml water and bring to a very gentle simmer over a low heat, to allow the tea to infuse before it starts to boil. Stir in the milk and sugar or syrup to taste, and remove from the heat. Leave to infuse for 2 mins before straining into mugs.

Nutrition Facts : Calories 88 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Protein 3 grams protein, Sodium 0.11 milligram of sodium

KASHMIRI CHAI RECIPE BY TASTY



Kashmiri Chai Recipe by Tasty image

Kashmiri chai, also known as noon chai, originates from the Kashmir valley and features a beautiful pink hue that comes from the addition of baking soda.

Provided by Aleya Zenieris

Categories     Drinks

Time 17m

Yield 3 servings

Number Of Ingredients 14

9 whole green cardamom pods
1 cup water, room temperature
2 tablespoons kashmiri tea leaves, or any non-bitter green tea
4 whole star anises
4 whole cloves
2 whole cinnamon sticks
¼ teaspoon baking soda
1 cup ice water
¾ cup whole milk, or non-dairy milk of choice
¾ cup half & half, or thick non-dairy creamer of choice
2 tablespoons granulated sugar, to taste
¼ teaspoon kosher salt
1 ½ teaspoons unsalted raw pistachios, crushed with a mortar and pestle
½ tablespoon raw almonds, crushed with a mortar and pestle

Steps:

  • Add the cardamom pods to a mortar and crush with a pestle into small pieces.
  • Add the room temperature water, Kashmiri tea leaves, crushed cardamom, star anise pods, cloves, and cinnamon sticks to a small saucepan. Bring to a boil over medium-high heat. Once boiling, add the baking soda (it will fizz and bubble) and reduce the heat to medium. While boiling, use a ladle to scoop some liquid from the pot and pour it back in from as high as you can without splattering (the aeration of the liquid helps give the tea its pink hue). Continue until the liquid is reduced by half, 7-10 minutes.
  • Add the ice water and continue to aerate the tea with the ladle for another 2 minutes. Add the milk, half-and-half, sugar, and salt and bring to a gentle simmer. Once simmering, remove the pot from the heat and steep for another 3 minutes.
  • Strain the chai through a fine-mesh sieve into a heatproof spouted measuring cup, making sure to squeeze out all the liquid. Discard the solids.
  • Divide the chai between 3 mugs and top with the crushed pistachios and almonds. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 21 grams, Fat 29 grams, Fiber 4 grams, Protein 6 grams, Sugar 11 grams

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