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Vanilla Chai Tea

This vanilla chai tea is a homemade alternative to expensive coffee shop versions that balances bold spices with creamy milk and subtle vanilla sweetness. Ready in about 15 minutes, it delivers cafe-quality flavor using whole spices you probably have on hand.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Drinks and Beverages
Cuisine: Indian-Inspired
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 cups water
  • 1 whole cinnamon stick broken into pieces
  • 4 whole cardamom pods lightly crushed
  • 4 whole cloves
  • 3 slices fresh ginger about 1/4 inch thick
  • 2 black tea bags or 1 tablespoon loose black tea
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup milk of choice whole milk, oat, or coconut
  • 1 to 2 teaspoons honey or maple syrup adjust to taste
  • a tiny pinch of salt

Equipment

  • Small saucepan
  • Spoon or whisk for stirring
  • Fine mesh strainer
  • Measuring spoons and cups
  • Mug or tea cups
  • Optional: mortar and pestle for crushing whole spices

Method
 

  1. Place the cinnamon stick pieces, cardamom pods, and cloves in your dry saucepan over medium heat for 1 to 2 minutes, stirring constantly until the spices release their oils and become fragrant.
  2. Pour 1.5 cups of water into the saucepan with your toasted spices and bring everything to a rolling boil over medium-high heat.
  3. Reduce heat to medium and add your ginger slices to the boiling water. Let them steep for 2 minutes.
  4. Add your black tea bags or loose tea directly to the simmering spiced water. Steep for 3 to 4 minutes.
  5. Remove the saucepan from heat and immediately stir in the vanilla extract.
  6. Pour the chai through a fine mesh strainer into a bowl or measuring cup, pressing gently on the spices and tea to extract every bit of flavor.
  7. Pour the milk into a small saucepan and heat over medium heat until steaming but not boiling, stirring occasionally. Froth if desired.
  8. Pour the strained chai into two mugs, dividing evenly. Top each with half of the hot milk, then stir in 1 teaspoon of honey or maple syrup per mug, adjusting sweetness to your preference and adding a tiny pinch of salt to round out the flavors.

Notes

Toast your spices every single time for the best flavor. The chai base can be made ahead and stored in the fridge for up to 5 days; reheat and add fresh milk when ready to serve. Don't steep the tea longer than 4 minutes or it will become bitter. Use whole spices instead of ground for the cleanest, most vibrant flavor.