When the pandemic began, I initiated self-care Saturdays as a way to do something each weekend that was just for me. I love a strong, aromatic, intensely spicy cup of chai, and I believe I achieved that with this blend of tea and spices. I make this brew nearly every Saturday so that I have enough tea to last me throughout my week. It’s my way to take care of future me. I drink a cup each morning as I start my day, and it gives me a sense of immense comfort and warms me to my soul.

I purchase the Assam loose leaf tea for this recipe from Brooklyn Tea and most of my spices from Curio Spice Co. Brooklyn Teas are of the highest quality, organic, and fair trade whenever available. Curio Spice Co. similarly employs organic, fair-trade ingredients, supporting women and is a certified B corporation.

I hope you enjoy this flavorful and soothing beverage as much as I do. Buen Provecho!

Print Recipe

Homebrewed Chai

Prep Time

15 minutes

Cook Time

45 minutes

Passive Time

60 minutes

Servings

ounces

Ingredients

• 10.25 Cups Distilled or Filtered Water
• 90 grams Sliced fresh ginger
• 12 tsp Loose leaf Assam or other Black tea
• 42 grams Cinnamon sticks Ceylon if available
• 4 tsp Green cardamom pods
• 2 tsp Whole black peppercorns
• 27 Whole cloves
• 19 Allspice berries
• 2 Star anise
• 2 tsp Vanilla extract

Prep Time 15 minutes Cook Time 45 minutes Passive Time 60 minutes Servings ounces Ingredients 10.25 Cups Distilled or Filtered Water 90 grams Sliced fresh ginger 12 tsp Loose leaf Assam or other Black tea 42 grams Cinnamon sticks Ceylon if available 4 tsp Green cardamom pods 2 tsp Whole black peppercorns 27 Whole cloves 19 Allspice berries 2 Star anise 2 tsp Vanilla extract

Instructions

1. Using a mortar and pestle, freshly grind cardamom, peppercorns, cloves, allspice, and star anise to a coarse grind. Enough to break open and release the flavors.
2. Add water to a large stock pot. Bring to a low boil.
3. Add sliced ginger, and ground spices then reduce heat to medium. Cook for 25 - 30 minutes covered.
4. Add loose leaf tea and muddle with a wooden spoon. Cook for an additional 10 to 15 minutes covered.
5. Remove from heat and allow to cool 1-2 hours.
6. Strain liquid from solids using a fine mesh sieve lined with a nut milk bag. Should yield approximately 64 ounces.
7. To store: Pour tea into two 32 ounce bell jars and refrigerate. Consume within one week of brewing.
8. This recipe is great hot or cold. To serve: Pour your preferred ratio of tea to non-dairy milk, add 1 tsp of sweetener. I prefer maple syrup. Then heat and serve or pour over ice. Sprinkle with a little bit of ground cinnamon and enjoy!

Recipe Notes

This is a very concentrated tea mixture. I like strong tea. I suggest experimenting to find which ratio you like best, beginning with a ratio of 1:1 tea to your choice of dairy free mylk or dairy free creamer. I prefer full fat or regular Oatley, myself. My preferred tea/mylk ratio is 3:1 to get a very strong cup of chai.