Homemade Chai Latte Mix Recipe

by Kristen on November 24, 2009 · 72 comments

in Beverages, Christmas, Recipes

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If you follow me on Twitter, you know that ever since our vacation, I’ve been trying to figure out how to make Chai at home. I’m still busy experimenting, but the following recipe is what I’ve been using for the moment. I found it on All Recipes, but it’s also on RecipeZaar, and in some other places on the web, so I’m not entirely sure where to give credit!

This recipe makes tea that is pretty tasty, but it’s still not quite as good as those Oregon Chai mix packets that I had on vacation. I’m hoping to try some non-mix Chai recipes (where you heat milk, tea, spices, and sugar on a stovetop or in the crock pot) next. I think that sort of Chai would be a bit healthier, as a mix requires things that aren’t particularly natural, like coffee creamer. I’ll keep you posted if I happen upon a really good recipe of that sort.

For now, though, here’s how to make a Chai tea mix (ingredients are at the bottom of the post.) It’s really easy to do.

Dump all the ingredients into a large bowl.

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Mix them together. You could use the tea mix this way, but it won’t dissolve all that well, and it does look kind of funky.

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So, in two batches, process the mixture in your food processor until it’s smooth and fine. Much better.

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Chai tea mix makes a good homemade Christmas gift if you package it appropriately. It looks lovely in a glass jar (this one is from Goodwill).

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And of course, a canning jar is always a good packaging idea too (especially if you procure lids that are not all bent and rusted like mine are!).

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Chai Latte Mix

Ingredients

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

Mix all ingredients together in a large bowl. Working with about half the mixture at a time, process in a food processor until fine and smooth. Store in a cool, dry place, in an airtight container.

To use, stir two heaping tablespoons into 6-8 ounces of hot water.

Leave a Comment

{ 71 comments… read them below or add one }

1 Kate November 24, 2009 at 9:13 am

I’ve been pondering how to make a chai tea “mix” that still uses real ingredients but makes the whole thing less of a production. My sister is a chai latte addict and I thought it would be a nice stocking stuffer.

I’m thinking it should be possible to pre-measure the spices in a little cheesecloth bag (+ maybe loose tea? or just pair it with a teabag) or something & steep that with the tea, but I suspect that steeping it in milk (rather than water) is what brings out a lot of the flavour. I think some testing is in order….I’ll get back to you on that.

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2 B. November 24, 2009 at 9:28 am

the Oregon Chai mix is indeed delicious. I think you’re right that brewing it on the stove with fresh ingredients is going to taste better. Chai, which actually just means “tea”, is just black tea with spices, brewed in milk. I’ve never tried this, so I’m not sure how it would taste, but you could try to combine the dry spices, process them into a fine powder, put them in a small bag with loose-leaf black tea (or black tea taken from tea bags, I guess) and brew it in hot milk in a cup like you would with hot chocolate.

I’ve only ever made it from the mix or from Good Earth tea bags.

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3 B. November 24, 2009 at 9:28 am

…or totally from scratch. I’ve never tried to make a mix.

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4 Colleen November 24, 2009 at 9:42 am

A couple of tea makers (Stash, Celestial Seasonings) make chai tea bags. Make some of that and then I bet you won’t want the mix any more! It is so much better. I bet the ingredient list would tell you what to add to some black tea if you wanted a more DIY approach. But brewed chai with milk and sugar added is worlds beyond the mix. It’s like the difference between chamomile tea bags and the whole flower stuff — hard to believe it is the same thing!

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5 Erika November 24, 2009 at 9:49 am

Mmm…I love chai tea! This just made me go scrounging around the kitchen at work looking for a canister of mix I thought I’d seen a few weeks back…

This would be a nice Christmas gift idea for the extended family!

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6 Heather November 24, 2009 at 11:00 am

I, too, am a huge Oregon Chai Tea fan. Walmart sells the individual packets, but unless they are on sale I think they are too pricey. Anyway, my homemade version isn’t as thick and heavy as the Oregaon Chai Tea, instead I buy the Chai Tea Bags at the market, and then just add a little milk and a tspn of sugar for taste. The taste is great, and pretty cheap, depending on how much the tea bags were that I was able to purchase.

I love your blog. The posts are grounding, and serve as a great reminder that mothers and wives share the same frustrations…it’s all how you perceive it.

Heather

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7 EngineerMom November 24, 2009 at 11:30 am

My sister makes a homemade chai of tea, spices, and honey (instead of sugar) brewed in hot milk. I don’t know the ratios (actually, I’m not sure she does, either – she always eyeballs everything!), but I wonder if adding crystallized honey to the mix instead of sugar would help with the flavor.

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8 Erika November 24, 2009 at 11:38 am

I just read through a bunch of the comments on All Recipes, and many people said that they reduced the sugar to 1 1/2 c. rather than the 2 1/2 c. Also, many people said that they omitted the instant tea and just added the mix to a cup of brewed black tea.

I love All Recipes for the commentary!

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9 Maria in Chicago November 24, 2009 at 12:03 pm

Mmm, yum! Thanks for posting this.

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10 Shaylin November 24, 2009 at 12:04 pm

Oh, I can’t wait to try this. I love chai tea, but can’t fork out the money for the cost of the Oregon Chai mix. Thanks for doing all the experimenting for us. I never would have thought to try to make my own mix, but of course, now I am going to! Thanks!!

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11 Michelle November 24, 2009 at 12:36 pm

My sister-in-law makes this. My brother lived in Nepal for 2 years and he says it’s the closest to “authentic” that he’s found in the US. It’s pretty similar to yours, but just enough different that I thought I’d send you the recipe.

Mix together: [no food processor blending needed]

1 cup instant tea
3/4 cup brown sugar
1 cup dry creamer
1 cup powdered milk
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cardamom
1/4 tsp. salt
1/4 tsp. pepper

I like to use less brown sugar and only 1/2 cup powdered milk, and I double the spices, so feel free to experiment with it!

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12 Dawn November 13, 2012 at 12:09 pm

Does this recipe use the same 1/4 cup to mix with water?

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13 Stacey November 24, 2009 at 1:10 pm

Ooh! Ooh! I found the greatest chai tea mix ever a few years ago in some magazine. You use all natural spices and dried orange slices and then simmer them on the stove with milk and sugar. I thought you might like to know what it is. It is seriously good, and it looks very pretty too, so it would make a nice gift. (That’s what my family members are getting for Christmas this year!)

Chai Tea Mix
Makes about 36 servings

Ingredients:
1 orange
1/2 cup cardamom pods
12 cinnamon sticks, crushed
2 tablespoons whole cloves
2 tablespoons black peppercorns
2 tablespoons allspice berries
1 tablespoon coriander seeds
1/4 cup whole star anise
1/2 cup loose Darjeeling tea

1. Dry the orange: Preheat oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper. Slice the orange into 1/8-inch-thick rounds and place on the prepared baking sheet. Bake, turning occasionally, until dry 2 to 3 hours.

2. Make spice mix: Combine the dried orange and the rest of the ingredients except the tea in a large bowl and toss to combine. Store the spice blend and the tea in separate airtight containers for up to 6 months.

3. To make the tea: Simmer 2 tablespoons of the chai spices with 1 1/4 cups milk, 3/4 cup water, and 1 tablespoon sugar for 25 minutes. Add 1 1/2 tablespoons of Darjeeling tea and steep for 3 minutes. Strain into 2 large mugs and serve immediately.

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14 WilliamB November 24, 2009 at 3:18 pm

I can’t try this mix. At least not yet. I’m too busy being impressed at the nice pix you got from a recipe that is, essentially, “Mix these powders together.”

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15 Franci November 25, 2009 at 5:08 am

Please explain “instant tea”… I’m familiar with instant coffee, and tea bags, but what on earth is instant tea?

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16 Jenessa November 25, 2009 at 11:30 am

I found a great chai concentrate recipe online. It gives you a liquid concentrate that you can store in the refrigerator and add to milk, much like the boxes of Oregon chai concentrate. It doesn’t use any weird ingredients like instant tea or cofee creamer, just spices, regular tea, and honey. You might be able to find a similar recipe by searching the internet. I would be happy to share mine, but I am in the middle of an international move and it is currently in a container making its way across the Pacific ocean with the rest of my belongings.

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17 Kristen November 25, 2009 at 2:19 pm

William-I do manage to make recipes a lot longer than they need to be, don’t I?? lol Seriously, though, there is beauty almost everywhere, I think…you just need to be able to find it.

Franci-it’s powdered tea, really. You just add water to it. Mostly people use it for iced tea.

Jenessa, that sounds awesome. Shall do some poking around.

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18 minnow November 26, 2009 at 4:45 am

Oh man, there is little that compares to a fresh steaped cup of chai. Barely even needs milk it’s so good!

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19 coffetlk November 30, 2009 at 3:07 pm

Has anyone tried this dry mix with Splenda? I’m need to do sugar free as often as possible. I bought the liquid sugar free Oregon chai tea and I’m ashamed to say I threw it away, it was terrible! What a waste. I might sub in some Splenda and see how it goes. Thanks as always to all!

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20 rachephil January 7, 2012 at 4:12 am

coffetlk,

You might try stevia or truvia. They are both completely natural and actually derivatives from plants. Then you wouldn’t have the remnants of chlorine and strychnine remaining from the washing and rinsing process used to produce splenda. The bonds in splenda holding those carbon and chlorine atoms together are surprisingly similar to the characteristics of chlorocarbons and most pesticides are chlorocarbons. My thesis paper for grad school focused predominantly on artificial sweeteners. That’s the only reason I even know any of this :) Prior to writing that epic tome I knew nothing of artificial sweeteners. I too, am unable to eat refined sugar or high fructose corn syrup so I empathize. Good luck!

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21 Sue December 1, 2009 at 9:29 pm

Read some of the comments above. I reckon it’s all how you like your chai to be. If someone needs it, I can give you the authentic chai recipe that mom makes at home in India. In fact, I love my chai (I don’t understand what chai tea means because “chai’, which is a Hindi word, literally means tea. So this would mean tea tea, which doesn’t make sense, does it?).

In India, people drink chai by the cupfuls and it is the staple drink when guests come home.

So, step-by-step, here it is:

Boil 1 cup water. Put in 1.5 tsp chai mix (this can be pre-made or you can crush the spices instantly. This chai mix/ powder consists of 2 cardamom, 2-3 cloves and 2′ piece of cinnamon bark. If you want to pre-make a larger batch, just multiply the quantities). Then, grate a ” piece of ginger in the boiling water. Add 1 tsp loose tea leaves. Let it brew on medium heat till it becomes totally black. Add 2-3 tsp sugar according to taste. Then add 4-5 tbsp milk, enough so that the chai gets a brownish-goldenish colour. Now let this chai come to a boil. Once its done, switch off the stove and let the chai sit in the hot vessel for about 2 minutes for it to absorb its flavour. Then sieve it into cups and serve with savoury Indian snacks.

If you want more easy Indian recipes or for any issue, you can visit my blog http://www.worldsismoioyster.blogspot.com.

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22 hiptobeme December 15, 2009 at 2:28 am

Seems to me if you bought non lemon Iced tea powdr,you could just use it and reduce the white sugar? Also, mix iced tea mix, apple juice and some of these spices for hot apple cider, YUM!

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23 Beth Harris February 22, 2010 at 10:48 am

Hi!
What about a recipe for Chai using Stevia or Truvia?
Thanks!

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24 Susan Weaver January 6, 2012 at 3:25 pm

Thank you SO MUCH for this recipe. I got 2 jars of this for Christmas. I put a teaspoon in my coffee each morning. I’m surely addicted. I am so greatful to be able to make my own. I think I will order Chai Masala powder from an indian spice company. I’ll repost to let you know how it turns out. From what I’ve read, Chai Masala is a combination of the spices used in your recipe. (with the exception of a pinch of white powder). Thank you again. You’re a light saber….I mean life saver. I must need a fix. teeheehee
Peace N Lub,
Susan Weaver
Westlake, LA

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25 Mel February 23, 2010 at 12:57 pm

Janessa- I will be searching around for the liquid concentrate recipe later! I’ve worked at different coffee shops, and I have my own espresso machine now (about 2-3 months of latte’s paid for the machine) but the one thing I miss are those chai latte’s! i have tried several different powder mixes, and they taste nothing like the coffee shop kind. You can buy the liquid concentrate from various coffee shops, but it’s definitely not frugal to do so. If you’re going to go the powder mix route, I would advise to exclude any dry milk/creamer products, and instead add your mix to hot milk. Steamed milk would be the ideal choice (but not everyone has an espresso machine with a steamer). stove top would be next choice for heating the milk, last would be the microwave, although microwaved milk does not taste nearly as good as steamed, so you loose some of the flavor that way.

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26 Mary R. December 10, 2013 at 1:18 pm

If you nix all the powdered creamer/milk ingredients, how much of the spice mixture would you then add to a cup?

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27 zelda February 24, 2010 at 7:41 pm

I was wondering if you have any pound cake recipes.

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28 Joel March 5, 2010 at 10:46 pm

Well, that’s nice. But you really don’t have to use all that. Buy some chai tea (Republic of Tea or other folks), steep it in steamed or scalded milk, and sweeten it to your preference. No crap, no work.

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29 Madge March 10, 2010 at 12:44 pm

Here is a great Chai recipe that I often make. It is from 1001 Indian Recipes by Neelam Batra:

1.5 cups water
1 cardamom pod, broken open to release seeds
1.5 teaspoons fennel seeds
1.5 to 2 teaspoons loose black tea leaves
1 cup milk
sugar, to taste

Bring water, cardamom and fennel to a boil over high heat. Cover, reduce heat and simmer until water turns brown and reduces by a third. (You should have 1 cup of water in the pan.)

Add tea leaves and turn off heat. Let steep 2 minutes.

Add milk, bring to a boil again. Pour through fine mesh sieve into 2 teacups. Serve hot with sugar on the side.

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30 Emily March 23, 2010 at 9:19 am

Just wanted to let you know I just referenced you in my blog. Here’s a direct link to the entry: http://makeithappenmama.blogspot.com/2010/03/how-do-i-love-chai-let-me-count-ways.html

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31 Bonnie October 12, 2010 at 2:16 pm

Hey Kristen! I’m going to make this mix soon! (like, this afternoon…) Now that you’ve been making it for a while, are there any changes you have made to make it more to your liking? Like more/less spices, fixing ratios, etc? Thanks so much :)

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32 Kristen October 12, 2010 at 3:23 pm

Well, I think you should probably just make a batch and see how you like it. This mix is pretty gingery, so if you know you don’t like that, you could cut back on it. I think it could stand to be more peppery, so if you know you like that, I’d add more cardamom or maybe even some pepper.

I keep thinking I should try mixing up a quart or so and then let it sit in the fridge for a day or two so that the spices can sort of soak into the mixture more. I think it would be more flavorful that way.

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33 Bonnie October 12, 2010 at 5:04 pm

Thanks, Kristen! Just made a batch and it’s great! From your suggestion, I made it more peppery by adding a touch more cardamom and a teaspoon of nutmeg (it was suggested in the AllRecipes.com version), and it’s just right. Thanks for your quick help :)

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34 Marilyn November 18, 2010 at 1:59 am

I was wanting to make a dry instant chia mix for a gift. I’m going to try vanilla powder and honey powder in order not to use coffee creamer and so much sugar.

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35 Helene Levesque February 26, 2011 at 4:25 pm

Do you add 1 1/2 cup of tea, break the bags & add to the mix or how do you do this?

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36 Erika February 28, 2011 at 3:27 pm

Instant tea is a powdered prepared mix that you can get at the store (think hot chocolate mix only for iced tea). If you use real tea, I’d suggest using a sieve or cheese cloth after you make it to get the actual tea out or your texture is going to be funky :).

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37 Shannon March 7, 2011 at 5:50 pm

I LOOOVVVEEE CHAI TEA!!!! I have to have a cup every single day! I decided to research how to make your own chai tea and i am a VERY PICKY chai tea drinker. There is so many I do not like and they are over priced in the store. I FINALLY made this chai Receipe and was affraid it was going to taste awful and I would had wasted money on buying the ingriedients. As of right now I am drinking my first cup and it is……. GREAT!!!!!!!!! I LOVE IT!!!!! The only chai tea I like out there besides this one now. Is the Chai tea International can. If you are like me and affraid to spend the money on all the ingreditents. I tell you, this recepie is the way to go!

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38 Frances March 10, 2011 at 11:50 am

Such lovely people!!! Thanks for such wonderful recipes for chai tea!!!

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39 Misty March 10, 2011 at 1:08 pm

The Pioneer Woman/Tasty Kitchen posted an “Amazing Spiced Chai Concentrate” recipe by ThreeMany Cooks in January: http://thepioneerwoman.com/tasty-kitchen-blog/2011/01/step-by-step-amazing-spiced-chai-concentrate

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40 James November 11, 2011 at 7:10 am

Easy real chai latte

In a large mug add two celestial seasoning spiced chai tea bags to hot water for 3-5 minutes. Remove bags and add 1-2 tbl spoons of sugar. Then mix in 3 tbl spoons of real whipped cream. For a little extra flavor add a splash of French vanilla creamer.

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41 Hope December 18, 2011 at 6:36 pm

Hi Kristen,
Thank you for your recipe, I plan to use it as a gift. I have been using a recipe made on the stove and after reading your comments, I thought you might like to try it too.

Saucepan
2 C. Water
2 Regular Tea Bags
1/8-1/4 teaspoon EACH of ginger and cardamon
1 whole clove
1 cinnamon stick
6 Splenda packets or 1/4 cup Sugar
2 1/2 C. Milk
The other included pictures with the directions so it’s very easy to follow.
http://www.instructables.com/id/Home-Made-Chai-Latte/
I hope this helps you and you enjoy her recipe as much as I do.

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42 Jody December 29, 2011 at 10:28 pm

Hi Kristen,

I made small jars of a chai tea latte as Christmas gifts for some friends. I wanted to alter the recipe I used a bit and came upon yours. It is amazing! It tastes almost identical to what we drink at our local coffee shop. I LOVE your website too!

Thanks for the recipe and all the other goodies on your site.
Jody :)

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43 Shannon January 9, 2012 at 3:44 pm

Does anyone know how many Calories are in one serving of this receipe??

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44 Ruby December 21, 2012 at 10:52 pm

This is form a different chai receipe that has 3 cups powder milk and one cup non dairy creamer
Nutrition Facts: 1 serving (calculated without cream) equals 114 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 75 mg sodium, 21 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchange: 1-1/2 starch.

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45 Joyce February 2, 2012 at 10:30 pm

There are about 80/90 calories in this recipe if you use Appends. That is about an 8oz/10oz serving. This dry mix recipe is for about 36 servings.

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46 Joyce February 2, 2012 at 10:34 pm

When making this Dry China Tea mix recipe, has anyone been getting some residue at the bottom of their cup of Chia? Any suggestions on how to fix this problem?

Fondly,
Joyce

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47 Kristen February 3, 2012 at 4:45 pm

That does happen to me too… I just usually don’t drink that last teeny bit in the bottom of the mug. :)

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48 Wendy February 18, 2012 at 7:59 am

Hi Kristen, just linked here from Lisey’s blog…great idea by the way, cooking with your daughter.
Chai is so good! here is a way to make a liquid concentrate.
8 Bengal Spice tea bags-Celestial Seasons brand
32 ozs water.
Place in pot together and bring to a low boil. Turn off and let steep for 10-20 minutes. Remove bags and compost them. Pour tea into a jar or pitcher and keep in fridge.
To make a cup of chai—Pour 1/3 to 1/2 cup of tea into a cup and then fill the rest of the cup with milk. heat in micro til hot. And the sweetener of choice.

You can weaken it by adding water to tea before the milk, then just a drizzle of milk after heating.
Make it stronger by adding more tea and less milk.

Bengal spice tea is so much stronger than any of the so called Chai teas. It is my absolute favorite. I love to drink it cold in the hot Texas summers. Very refreshing!

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49 AL March 12, 2012 at 12:10 pm

I’ve been getting the sugar-free Chai Latte concentrated liquid, Oregon brand, at the local market. It’s easily on par with what you can get at Starbucks or Panera Bread, and it saves me a lot. And it’s sugar-free (splenda may not be super healthy, but when diabetes runs in the family and sugar spikes your blood glucose easily, you learn to live with it).

I am going to try to make your mix with Stevia instead of sugar.

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50 Breanna May 22, 2012 at 1:33 pm

Is it possible to make this mix without the powdered milk and then mix in into a steamed/frothy cup of milk instead of hot water when ready to enjoy? Would that work? Because I love the froth that you get when you buy a chaii latte from the coffee shop?

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51 Kristen May 23, 2012 at 9:56 am

I think so! You’d just have to play around with the proportions to figure out what works.

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52 Fran September 7, 2012 at 11:26 pm

I absolutely love this recipe. I too have enjoyed the Oregan Chai tea latte mix, however, being a diabetic, I didn’t allow myself to endulge often. So when I saw your recipe, I decided to try and make it as fat free, sugar free as possible. I used fat free non dairy creamer, sugar free french vanilla non dairy creamer, and replaced the sugar with Stevia. It worked!!! Tastes awesome! And I don’t have to worry about it messing with the blood sugar. I’m thrilled! Thank you for posting this recipe!

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53 Rebecca Robinson October 25, 2012 at 4:08 am

I found a very good powdered Chai latte mix from Trader Joe’s. I wanted to try making my own mix at home and found your recipe. You said its not as good as what you had before, and I noticed there are a couple of ingredients that you don’t use that are in Trader Joe’s mix. You haven’t listed honey or anise. Maybe that’s what’s missing. I think you can find honey granules and powdered anise, but will still have to figure out the amount. I’m going to try your recipe and see if I can find the other ingredients to add to it.

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54 Rachel October 26, 2012 at 6:07 am

Rebecca, you could even take whole star anise and grind it yourself in a coffee grinder or spice grinder until powder fine for a more authentic chai flavor too. You’re right too: anise is a major player here. It gives the chai a really intense flavor. I love doing this with the whole cardamom pods and whole black peppercorns too. It gives the chai that slightly spicy edge to which I’ve become accustomed. I dunno – there’s this ridiculously intense flavor I get in my cup of chai when I make it from a jar of freshly ground spices. Scrumptious : )

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55 angie November 27, 2012 at 4:23 pm

I tried this recipe and the flavor is great but the spices don’t seem to dissolve well enough to avoid a grittiness/chunkiness that makes it difficult to drink. I did put it in my blender before using it. Are there any suggestions to get the flavor without the grittiness?

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56 Rebecca November 29, 2012 at 12:46 pm

Thanks for the recipe! I’ll try it as soon as I can find some unsweetened instant tea (we live in the boonies).
I’ve always made the syrup and used this recipe here: http://lucylou.livejournal.com/575537.html. It works beautifully every time and is nice to look at. I make a vat and keep the syrup in my fridge to enjoy all week (whipped up with ice & milk in the blender or heated on the stove with milk).

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57 Angie November 29, 2012 at 2:57 pm

How do you get the spices to totally dissolve in this mix like the oregan chai mix does. I put it in my bleder and it seemed fine, but when I put it in my hot water and added milk it had grit and little chunks of undissolved spices.

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58 Lindsey December 11, 2012 at 7:39 pm

To get rid of grittiness, put your powdered mix in some.cheese cloth and tie off with string. What doesn’t dissolve will remain in the bag. Or you could secure the cheesecloth of your cup with a rubber band and string your chai into the cup. Your cloth should catch all the undissoled bits and leave you with nice clean tea.

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59 Angie December 12, 2012 at 4:45 pm

Thanks Lindsey,
I’ll try that.

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60 Charlene January 1, 2013 at 10:45 pm

I tried your recipe. I really liked it but I did make 2 small changes. Splenda for sugar and I added a teaspoon of salt to balance the flavors. I really like it!

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61 Babette July 6, 2013 at 3:58 pm

Have you tried leaving out the powered milk and mixing the other ingredients. You would add milk, soymilk (which many suggest for latte), half-half with water and the amount of dry ingredients to taste. It is high in calories but would be better for a person health wise unless it does not work. :)

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62 Rachel July 7, 2013 at 7:33 pm

Babette, I’ve left out both the non-fat milk powder and both of the non-dairy creamers with great success. I’ve never done it with soymilk since soy interacts very dangerously with hormones for women in particular. I have however done it with unsweetened almond milk and it is absolutely amazing. Tasty!

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63 JTodd September 26, 2013 at 11:41 am

I am not a big cardamon fan, I think it makes things taste like soap as it is quite floral. Does this have a very strong cardamon flavor? Wondering if I shouldn’t cut that ingredient. My absolute favorite is Big Train, have you had their chai mix, is this similar?

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64 Kristen September 26, 2013 at 1:14 pm

You could certainly leave the cardamom out, and it would still be good.

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65 Ericka November 21, 2013 at 11:15 am

Hi,
I made this and it is delish but my only problem is the residue left in the cup. Is there something I’m doing wrong? I’ve even tried sifting it. Any suggestions would be appreciated.
Thanks
Ericka

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66 Kristen November 21, 2013 at 11:46 am

Nope, the same thing happens to me! I just rinse the spice bits out in the sink when I’m done.

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67 Mary R. December 10, 2013 at 4:06 pm

I JUST tried it. I mixed up ONLY the ginger, cinnamon, cloves, and cardamom, and added half a teaspoon of nutmeg (all of my spices were ground), and then did just 1 1/3 cup of sugar. Made myself a cup of black tea, added 2 tsp of the mix to it and some cream and it was fantastic!

Thanks for the recipe! :-)

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68 Cindy December 27, 2013 at 4:34 pm

I can’t wait to try this recipe. I have a Keurig and have been buying the Chai Latte cups and need to make this to put in my reusable cups. I think this will work very well. Has anybody tried this yet?

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69 Amy @ {Life to the Full} February 4, 2014 at 2:04 pm

I’m excited to try making my own chia mix! I add a Tablespoon to espresso and it’s delicious… but it gets expensive buying the pre-made chia mixes. Thank you for sharing this!

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70 unknown name April 14, 2014 at 7:16 pm

Hi
The chai tea tastes so much better than the store bought.
:-)

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71 Patryce April 21, 2014 at 7:01 pm

I make a liquid concentrate that is my favorite chai so far, and I’ve adjusted the sweetener and spices to suit me.

10 plain tea bags
1 vanilla bean, split and scraped (or 2 t vanilla extract at the end)
1 stick cinnamon
2T grated fresh ginger(I store it in the freezer and grate it frozen, no need to peel)
7 cardamom pods
2 whole stars of star anise
5 whole cloves (I grind the cardamom, star anise and cloves in a spice grinder)
1/4 t fresh ground black pepper
1/2 t fresh grated nutmeg
1 t orange zest, or a drop of orange oil (optional)
about 5 cups boiling water, steep for about 20 minutes, then strain into a 1 qt jar or bottle and add 1/4 cup brown sugar and 1 T honey.
Store in the fridge.

This concentrate can be mixed to taste with milk and heated, most sites say 1:1, I usually use less milk, more concentrate. The recipes I based this on called for double the number of cloves, which I found too clovey, and twice the sugar, which I found too sweet. I think for those who prefer/need a calorie-free sweetener it should work just fine to substitute, and then the concentrate would be nearly calorie-free. I love that this one is all-natural, and can be made with whatever milk or milk substitute you like. My cousin who is not fond of dairy likes it without any milk at all!

bulk spices are cheapest and quite fresh from Indian or Asian grocery stores. I do use the cinnamon stick repeatedly, and stuff the vanilla bean(after it dries) in some sugar to make vanilla sugar. Extract works fine too though. Vanilla beans and nutmegs I order online, they can be pretty pricey out in the world.

I just looked at the Pioneer Woman version referenced in someone else’s post and this one is very similar, but hers will be much clovey-er and a bit sweeter. I do advise busting up the hard spices to get more flavor from them.

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