Use this basic chai recipe as a starting point, then alter it to suit your preferences. You might add black peppercorns, vanilla bean seeds, star anise, bay leaves, or allspice, for instance.


2 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 202
Caloriesfromfat 18 %
Fat 4 g
Satfat 2.3 g
Monofat 1 g
Polyfat 0.2 g
Protein 4.1 g
Carbohydrate 40.4 g
Fiber 0.1 g
Cholesterol 12 mg
Iron 0.2 mg
Sodium 58 mg
Calcium 129 mg


1 1/2 cups water
7 cardamom pods, crushed
6 whole cloves
4 white peppercorns
1 (1/2-inch) piece peeled fresh ginger, coarsely chopped
1 cinnamon stick, broken
1 cup whole milk
1 tablespoon black tea leaves (such as Darjeeling or Assam)
1/4 cup honey


Combine first 6 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add milk and tea; simmer for 4 minutes (do not boil). Strain through a fine sieve into a small bowl; discard solids. Add honey to tea mixture, stirring until well blended.

Jennifer Martinkus,

Cooking Light

March 2007
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