Better than the Coffee House Chai Tea Recipe
This better than the coffee-house chai tea recipe is a warm spicy taste of India. Once you get a taste of the real stuff, you will never go back.
Recipe type: Drink
Cuisine: Indian
Serves: 8 cups of tea
  • 5 cups water
  • 3 inches fresh ginger, peeled and sliced
  • 2 cinnamon sticks
  • 3 star anise (or 1½ tsp anise seeds)
  • 1 tablespoon black or pink peppercorns
  • 60 cardamom pods
  • 20 whole cloves
  • 1 teaspoon whole coriander seed (ground will also work)
  • 1 orange peel
  • 12 regular tea bags.
  • ¾ cup honey
  • 1 tablespoon molasses
  • 1½ tablespoons vanilla extract
  • ½ a fresh squeezed lemon
Make Concentrate
  1. Simmer ginger, cinnamon sticks, anise, peppercorns, cardamom, cloves, coriander, and orange peel in water for 30-45 minutes.
  2. Pull pan away from heat source and add tea bags. Allow to steep for 15 minutes.
  3. Remove tea bags and strain out spices.
  4. Stir in honey, molasses, vanilla and lemon juice.
  5. Pour into quart jar and add water if needed to fill jar.
  1. Heat 1 cup of chai tea to boiling.
  2. Remove from heat and rapidly whisk in 1 cup of whole milk.
  3. Enjoy!
We use raw whole milk in our chai tea. The flavor is a bit fuller and much creamier.
Whisking the milk into the hot mixture rather than heating the tea blend and milk together creates a frothy drink and also preserves some of the raw milk's digestive enzymes.
Recipe by A Proverbs 31 Wife at