Photo: psfreeman

Chai is a 5,000-year-old beverage adored by many Eastern cultures, not only for its spicy flavors but also health-enhancing ingredients. Carrie Levin, author of The Good Enough to Eat for Breakfast Cookbook (Warner Books © 2001), shares a version that will wake you up and fill your senses any time of the day. Recipe from Right at Home.

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Soak: 30 Minutes
Steep: 15 Minutes
Cool: 2 Minutes


  • 8 pods cardamom
  • 2 tablespoon(s) fresh ginger, peeled and grated
  • 1 stick(s) cinnamon
  • 8 whole(s) cloves
  • 8 peppercorns
  • 4 cup(s) cold water
  • 4 tablespoon(s) black tea in an infuser (or 6 tea bags)
  • 1 cup(s) milk
  • 2 tablespoon(s) sugar (or sweeten to taste)


  1. Step 1 Crack the cardamom pods with the flat part of a knife and combine with the ginger, cinnamon, cloves, peppercorns and water in a medium pot.
  2. Step 2 Let the spices soak for 1/2 hour, then bring to a boil.
  3. Step 3 Remove from heat and add tea. Let steep for 15 minutes.
  4. Step 4 Strain liquid through a piece of cheesecloth, pressing it out of the spices and tea with a spoon.
  5. Step 5 Return liquid to pot, discarding solids, then add milk and bring to a boil.
  6. Step 6 Remove from heat and add sugar to taste.
  7. Step 7 Bring to a boil twice more with a minute cooling in between.
  8. Step 8 Serve hot in mugs or delicate china teacups.
October 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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