DIY Chai

In the dead of winter, few things are more comforting than a cup of tea. However a good cup of chai can be much more warming to the soul than even the best black teas. If you find yourself without chai tea, but in dire need of its warmth, you can quickly whip up some from common household spices.

The most common spices found in chai are cinnamon, ginger, cloves, and pepper. If you don’t have these then I worry that your food may be horribly bland. Stock up if need be. You can mix in other spices to taste, such as star anise, cardamon, or even chilli if you’re feeling particularly bold.

Don’t go overboard with adding spices as these can be potent. A little bit goes a long way. You’ll also need some black tea leaves. Most anything will do, but it’s preferable to choose something with a subtler taste profile so the spices don’t have to compete with the tea. Keemun is a good choice, it’s subtle yet flavoursome and works with the spices well.

When it comes to making the tea, all you need to do is mix the spices in with your tea leaves and brew it for as long as the tea needs. While there is certainly something to be said for making Chai concentrate, a DIY chai is in its nature quick and easy so you don’t have to fuss about too much. Once the tea is brewed, removed the leaves and add your sweetener of choice. Honey is my personal preference, as it makes the chai so much smoother and more welcoming. However regular sugar is just as good if you don’t like honey or are vegan, and if you’re feeling adventurous you can try malt extract. It’s not as sweet as honey, but has a wonderful quality that mixes beautifully with chai. Now add your milk, and with chai I highly recommend soy milk, and you’re done.

Remember this is just a guide. There is no right or wrong answers with chai. Its very nature is to be different wherever you have it. Once you get the basics down try and experiment. Every chai should be unique and reflect the person that has made it.