Almost Instant Chai

By • September 7, 2013 6 Comments

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Author Notes: This is the perfect blend of warming spices for a cup of spicy, sweet chai. The dried orange peel is hardly an authentic chai ingredient, but I love the little citrus kick it gives. Brew a cup of this to combat a chilly autumn day, a head cold, or the blues. You'll feel almost instantly better.petitbleu

Makes about 3/4 cup

Chai Masala

  • 1/4 cup ground black pepper (about 1/3 cup peppercorns)
  • 2 tablespoons plus 2 teaspoons ground ginger
  • 2 tablespoons ground cinnamon (about four 5-inch cinnamon sticks)
  • 2 tablespoons ground cardamom (about 1/4 cup whole green cardamom pods)
  • 1 1/2 teaspoons ground cloves (about 18 cloves)
  • 1 1/2 teaspoons grated nutmeg (about 1 whole nutmeg)
  • 1/2 teaspoon ground dried orange peel, optional
  1. Grind each spice individually in a spice or coffee grinder. Be sure to grind them as finely as possible to avoid chunks of whole spices in your tea.
  2. Sift each spice with a fine-mesh sifter and return any large pieces of spices to the grinder to powder them further.
  3. Combine the ground spices in a bowl and store in an airtight jar or container.


  • 1/2 teaspoon chai masala, above
  • 1/2 cup water
  • 1/2 cup milk of choice (coconut milk is especially nice)
  • 2 teaspoons black tea, such as Ceylon or Assam
  • Sweetener to taste
  1. Bring the water, milk, masala, and tea to a slow simmer. Cover and remove from the heat. Allow to steep for 5 minutes.
  2. Strain carefully into a cup and sweeten to taste.

More Great Recipes: Booze-Free Drinks|Breakfast & Brunch|Coconut|Breakfast

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