Make Ahead

Almost Instant Chai

by:
September  7, 2013
Photo by petitbleu
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
Ingredients
  • 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
  • Chai
  • 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
In This Recipe
Directions
  1. Chai Masala
  2. 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.
  3. Sift each spice with a fine-mesh sifter and return any large pieces of spices to the grinder to powder them further.
  4. Combine the ground spices in a bowl and store in an airtight jar or container.
  1. Chai
  2. Bring the water, milk, masala, and tea to a slow simmer. Cover and remove from the heat. Allow to steep for 5 minutes.
  3. Strain carefully into a cup and sweeten to taste.

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A southern girl with a globetrotting palate, I work alongside my husband John Becker to update and maintain the Joy of Cooking cookbook, website, and app. I love to bake, ferment, and preserve, and I spend an inordinate amount of time perusing farmers markets and daydreaming about chickens and goats.