There is nothing better than curling up by the fire with a cup of warm chai tea on a cool morning. Before we moved to Maine, I dreamed of these kinds of mornings, staring out the window at the beautiful woods and tranquil water. I feel so lucky now to be here, living this dream. The quiet, grey-blue, serene hues of Maine winter are enchanting to experience, especially from the warmth of indoors by a cozy hearth with a hot cup of tea.

Chai is one of my go-to drinks to order at a coffee shop. I love the spicy, fragrant tea—balanced with a sweet, creamy milk. It is a real special treat. I especially love the super spicy Bhakti chai mix, but it’s difficult to find in Maine. So I decided to go ahead and make my own. I have all the chai spices in my cupboard, so why not? Let the chai experimentation begin! Making homemade chai tea was surprisingly easier than I thought. There is a lot of variation in how it’s done, and I tried a variety of different methods. This recipe is what I found easiest to make and the most flavorful, spicy chai.

How to Make Chai Concentrate

First make a strong batch of black tea. I like to use Darjeeling tea, but any black tea works. Heat up 4 cups of hot water and then add the tea bags. Let this steep for 3-5 minutes. I like to just make the black tea right in a saucepan that has a pour spout on the stove. You’ll be using the same pan again later on.

If you don’t plan on using the concentrate right away, put it in a jar and into the refrigerator. It will last for up to 5 days chilled. Which means you could have a morning chai every single weekday. How lovely does that sound?

Blend It Up

To make this chai concentrate, you will need a good high-speed blender. To start, add the ginger, cinnamon, cardamom, black pepper, nutmeg, cloves, dates, and 4 cups of water to a blender pitcher. Blend everything on high until smooth. I find using ground spices in this recipe works best. I’ve tried using whole spices—and you can in a pinch—but it’s tricky to get a nice smooth consistency. I tend to run the chai concentrate through a strainer if I use whole spices. Once the chai concentrate is done, pour it back into the saucepan on the stove and turn the heat to low to keep the chai warm.

Dates in Chai?

I know it’s a little weird, but go with it. I actually think the flavors work really well with all the spices, and I just hate adding white sugar to drinks. I am always looking for a more natural sweetener. This is a much less sweet chai than you would get at Starbucks. If you would like it sweeter, go ahead and add more dates or extra sugar if your past the blending phase.

Choose Your Milk

When I make chai tea, I almost always use homemade cashew milk. I don’t tolerate dairy well, especially cow’s milk, so we consume plant-based milks primarily. We almost always have soy milk in the refrigerator, but homemade cashew milk is my favorite. I like to make it a little on the thick side and love the slightly nutty, creamy taste. Plus, homemade cashew milk is by far the easiest homemade nut milk to make. No soaking nuts required, just add the raw cashews and water to a blender pitcher and blend until smooth. That is literally it! I love the flavor of homemade cashew milk in a delicious warm chai.

Final Touches

Once your cashew milk is ready to go, pour it into the saucepan and give everything a good stir. Heat the chai for 1-2 minutes on medium to warm it up. Then it’s ready for enjoying. Yum!

Smellicious

As an added bonus, making homemade chai will make your kitchen smell absolutely amazing. These are amazingly strong, fragrant spices. Your home will smell divine, and your senses will be transported to a faraway, calm, warm, happy place. Sometimes smell is overlooked in cooking; I certainly am guilty of neglecting how delicious my house smells while making curry or baking bread. When guests drop by, they are enthralled by the whiff from the kitchen! Smell is such an integral part of the whole experience. Breathe it all in and enjoy your delicious cup of tea!

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