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DIY Chai

With Thanksgiving Day this week and the temperatures dropping, I started thinking about chai. All those hearty spices and the classic Thanksgiving meal are a flavor combination made in heaven.

I receive a lot of requests to add chai to our product line up. So far I’ve resisted. But don’t get me wrong I love a nice cup of chai on a cold winter day. But I’m not a big fan of pre-fab tea blends and you probably already have everything you need to make your own.

Here’s a recipe I poached form Epicurious and have used for years now. One sip of this and I promise you’ll never drink that pre-packaged stuff again!


  • 2-inch piece fresh ginger, cut into thin rounds
  • 2 cinnamon sticks
  • 2 teaspoons black peppercorns
  • 10 whole cloves
  • 6 cardamom pods
  • 6 cups cold water
  • 12 grams (about 6 tsp. of black tea (I use our Fengqing Royal Breakfast)
  • 2 cups whole milk
  • 1/2 cup (packed) golden brown sugar
  • Preparation:

    Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea and steep 5 minutes. . Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.

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