If you have a mortar, put the spices into it and use the pestle to crush the spices until the pods open.
If you can’t find fresh ginger, substitute 1 teaspoon (2 g) of ground ginger.
There’s no need to crush the cinnamon sticks since you’ll strain them out along with the spices. They’ll add a strong, spicy flavor to your tea. Try experimenting with your spice mixture to find a flavor that you love. For example, you could add a pinch of ground nutmeg or allspice to make the seasoning unique.
Feel free to substitute alternative milk, such as soy, oat, or almond milk.
Heating the spices in the milk will make the tea more flavorful.
You can stir the tea occasionally to prevent the spices from settling as the tea steeps.
Put the lid on the saucepan and refrigerate leftover chai tea for up to 3 days. Use your favorite sweetener. You could try honey, agave, or stevia, for instance.
If you prefer, heat the water in an electric kettle.
Try your favorite variety of storebought chai tea bags. You could use decaffeinated, chai green tea, or herbal chai tea, for instance.
For even stronger chai tea, leave the tea to steep for up to 10 minutes.
You could substitute agave, stevia, or low-calorie sweetener for the honey and sugar.
Use whatever milk you enjoy. Whole milk makes the chai creamy, but you could use low-fat or alternative milk, such as oat, almond, or soy milk.
2 ½ teaspoons (4. 5 g) of ground ginger 2 teaspoons (4 g) of ground cinnamon ¾ teaspoon (1. 5 g) of ground cloves ¾ teaspoon (1. 5 g) of ground cardamom 1 teaspoon (2 g) of ground allspice 1 teaspoon (2 g) of ground nutmeg ½ teaspoon (1 g) of finely-ground black pepper
If you don’t want to buy 3 different powdered products, use a total of 3 cups (375 g) of any 1 of these ingredients. If you want to add a chocolate taste to your chai, stir 1/2 cup (59 g) of unsweetened cocoa powder into the chai mix.
Remember to label the container so you know when to use the mix by.
If you added cocoa powder to the mix, use hot milk instead of water.
