Homemade Chai Tea


It’s my favourite part of fall right now. The leaves easily detach from their branches and swirl around in the wind outside my window. The sun peaks behind the clouds and sends its rays through the trees, creating abstract patterns of shadows that creep along the interior of my  bedroom. Half the sky is a light blue with a few whisps of clouds, while the other half is a beautiful mess of different shades of grey clouds, darkening and blurring the further away they go.

Up high in the mountains the fog is thick and the snow is plentiful. The peaks are a crisp white and the rock faces are clenching onto snow inside their cracks and crevices. The hills are spotted with rust coloured trees that stand out against the cedars, firs and other coniferous trees which are a beautiful darkened shade of green.


During many evening walks, my favourite green scarf is pulled off the hook and wrapped around my neck, and my long, black, fleece coat is buttoned up to the very top. During the walk I dig my hands into my pockets as far as they can go, shielding them from the evening chill. Lit up halloween decorations adorn many houses and amazingly enough, summer flowers can be seen blooming here and there.

If you looked through my window at this very moment, you could see me sitting on my bed atop a fuzzy blanket, sipping a cup of homemade chai and typing away on this post, all while surrounded by the aromas of spices from foreign lands.

This tea is best served after a long brisk walk or an afternoon of raking leaves. Anything where warming is needed.


Makes 2 large mugs of chai, or 4 mugs if adding steamed milk

  • 2 cups water
  • 2 cups milk
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 vanilla bean, split lengthwise and scraped, or 1/2 teaspoon vanilla extract
  • 4 teaspoons black tea, or 2 teabags of black tea. I used Dilma tea-bags.
  • 1/4 cup + 2 TB honey-add more depending on personal preference

Combine water and milk in a large sauce pan and bring to a boil, stirring often.

Reduce heat to low and add all the spices and vanilla.

Cover and let simmer for 12 minutes.

Remove from heat, add black tea, and let steep covered for 2 minutes or more.
Add honey, mix well and then strain.
Return to heat, depending on how hot you would like to serve it.


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