The 24-hour Spiced Chai
This chai is bold and velvety, with deep malty, caramel, and chocolaty notes, finished with a touch of fragrant cardamom. It’s the perfect balance of warmth and energy like a cozy fire on a crisp autumn day. You won’t miss your coffee once you have had a cup of this chai.
You will need:
- Measuring spoons
- A heavy mortar and pestle
- A tin with an airtight lid for storing and mixing tea.
Ingredients 10
For The Spiced Chai
1⁄16 tsp vanilla pod, ground
1⁄4 tsp ground cinnamon
1⁄2 tsp rooibos tea
1⁄2 tsp ground cloves
1 3⁄4 tsp cardamom pods, with shells, ground
7 1⁄2 tsp ground ginger, dried
20 tsp black tea leaves, loose
For Steeping The Chai
2 l fresh water
For Serving The Chai
oat milk, for serving
honey, optional
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 7
The Chai
Use a mortar and pestle to grind each whole spice by hand.
Add the ground spices to a tin along with the .
Close the tin securely, then rotate it several times to mix everything thoroughly.
The 24 Hour Steep
Bring 2 liters (or 8 cups) of fresh water to a boil.
Add 2 tablespoons of the chai to a carafe. Pour the boiling hot over the tea and give it stir.
Let the tea steep for 24 hours.
After 24 hours, serve the tea with a splash of either oat milk, cashew milk or almond vanilla milk. You can optionally add honey if you'd like a sweeter chai.
Chai's tips
This recipe would make more than 25 liters, and roughly 108 cups of spiced chai. I typically brew 2 liters at a time, so I can enjoy it throughout the day while I work.
Variations on the Chai
For a richer, more chocolatey flavor, try adding a dash of chocolate, either from a bar or drinking chocolate to the brewed tea.
For a bold, fiery twist, mix in a dash of Mexican red chili powder along with the chocolate.
If you prefer a spicier kick, add a pinch of freshly ground black peppercorns.
