Author: Chelsea Wrathchild
The recent shutdown of everything during COVID-19 left me with no way to grab my favorite chai at Starbucks or the Tazo concentrate from Sprouts. First world problems, I know! It was the least of my worries for sure, but tea is one of my greatest pleasures in life and sometimes we need a small treat to look forward to during extremely stressful times.
Luckily, this was a blessing in disguise, as I used this opportunity to make my own homemade chai. And it's 1000x more complex and enjoyable than anything I've purchased pre-made!
Finding some of these spices in regular grocery stores can be a bit challenging. Fortunately, I found all of them online from Spicely Organics.
For the tea, you'll want to use a strong, full-bodied black tea like assam. I used Portland Breakfast tea from from Smith Tea.
Mortar and pestle is not necessary but it is the traditional way to grind the spices and release those beautiful aromatic oils.
I find that using a non-dairy milk alternative makes the tea feel like it's lacking a bit of "body", so feel free to add some coconut cream to the hot chai to give it a little healthy fat and deliver that full-bodied mouthfeel whole milk has. Keep in mind that the coconut fat will solidify in the refrigerator and turn into white chunks! Just heat the chai back up to melt it again.
(makes approx 64 oz of tea)