I love chai tea. Love, love, love it. Creamy and spicy black tea that’s amazing whether it’s hot or iced.
This is a traditional chai recipe, but I put asterisks next to the ingredients to turn it into a Pumpkin Chai Tea. If you go that route, you can taste the subtle hint of pumpkin that’s not overpowering. If you want a stronger pumpkin flavor, simply adjust the pumpkin spice and pumpkin puree amounts in my recipe below.
This is the first time I made chai tea from scratch and I’m really impressed with myself because it’s AWESOME! By making this yourself you get the added bonus of your entire kitchen smelling like chai spices. Enjoy it hot or cold – a pumpkin oatmeal cherry cookie or chocolate chip pumpkin cookie is optional, but highly recommended.
- 3 cups of water
- 3 cups of milk
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1 teaspoon pumpkin pie spice (*only use if you want pumpkin chai)
- 1 teaspoon brown sugar
- Smidgen of black pepper
- 7 black Lipton tea bags
- 1/2 cup honey
- 1 teaspoon pumpkin puree (*only use if you want pumpkin chai)
- Boil milk and water in a medium pot (note: watch carefully – the milk can suddenly boil over and you can end up with a messy stove like I did!) TIP: Tie the teabags to a wooden spoon and set on top of the pot.
- In a small food processor, grind the cinnamon, cloves, ginger, cardamom, nutmeg, pumpkin pie spice (optional), brown sugar and black pepper.
- Once milk and water has boiled, add the spice mixture, honey, tea bags and pumpkin puree (optional).
- Boil again.
- Turn the heat off and steep the tea bags for 3-5 minutes.
- Filter chai tea through fine strainer (a coffee filter will do) and ENJOY!