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Recipe: Homemade Chai

A Meredith mug with chai in it
Photo by Ally Cefalu

Sure, store-bought chai is quick and easy to make, but have you ever craved an authentic-tasting chai with just the right amount of warming spice? Making your own chai blend is a gratifying labor of love, and once you try it, you won’t want to buy a store blend again. Feel free to adjust the spice ratios depending on your preferred flavor profile.

Yield: 2-3 servings


1 tablespoon grated fresh ginger

1 star anise

1 ½ tablespoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground allspice

½ teaspoon ground cardamom

½ - 1 teaspoon ground black pepper

¼ teaspoon turmeric powder

1 cup of milk per serving


1. Heat the milk in a saucepan over medium-low heat.

2. Mix all of the spices in a small bowl. A mortar and pestle can be used to grind the ingredients into a semi-fine powder, but it definitely isn’t required.

3. Add the spice mix to warm milk and bring to a simmer.

4. Let simmer for about 10 minutes until fragrant. Don’t let the mixture boil, or the milk may curdle.

5. Using a fine-mesh strainer, strain the milk into a large bowl. There will be a little bit of grain at the bottom of the glass but the mixture can be double strained to reduce it.

6. Ladle the strained mixture into a mug and enjoy.

By Ally Cefalu, Staff Writer


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