This creamy, dreamy cup of gingerbread chai brings together the authentic process of making Indian chai and nostalgic gingerbread spices. Stovetop black tea steeped with ginger, nutmeg and cinnamon, then finished off with creamy whole milk and sweetened with molasses.

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Troubleshooting Your Chai
Chai is an intuitive process and the more you make it, the better you will get. I’ve seen chai being made my whole life, and it still took me some time to get the hang of it. So don’t get stressed out and try to feel the experience.
- If your chai is looks too pale and not strong enough on the tea flavor, just simmer it longer on low heat! Every tea powder and stove is different, so it’s hard to standardize the time.
- If your chai is too strong on the tea flavor, you probably over steeped it. You can add some more milk – make sure to use warm milk. Next time, simmer is a little less or use more milk.
- If your chai is not strong on the cardamom or spices, you might be using old cardamom or simply prefer a strong cardamom flavor. Check how old your cardamom is, and if it’s recent, just add 1/2 tsp more next time. Keep adjusting until you find what you are happy with.
- If your chai doesn’t smell like anything, then its possible you’re not storing your tea leaves or cardamom properly in an airtight container, or they’re just too old.
- If your chai is too watery, you probably prefer a more milky chai. You have two options, you can either forget about the water all together and replace the initial water with milk or just can use more milk in the third step. I like my cup of chai to be very light so I prefer a 1/2 cup milk for cup of water ratio.


Gingerbread Chai Latte
- Total Time: 10
- Yield: 2 Cups 1x
Description
This creamy, dreamy cup of gingerbread chai brings together the authentic process of making Indian chai and nostalgic gingerbread spices. Stovetop black tea steeped with ginger, nutmeg and cinnamon, then finished off with creamy whole milk and sweetened with molasses.
Ingredients
- 1 cup water
- 1 cup of milk
- 1.5 tbsp black tea leaves
- 1/2 inch knob of ginger, sliced
- 1 tbsp molasses
- 1 cinnamon stick or 1/2 tsp ground cinnamon
Instructions
- Heat water in a saucepan over high heat until it comes to a simmer and add in the ginger and cinnamon. Simmer 1-2 minutes on medium heat to infuse all the flavors. Make sure to stir now and then to prevent them from settling.
- Toss in the black tea leaves and stir, then bring it back to a low boil over medium heat. Do not use high heat to speed it up – the longer steep will make the tea flavor stronger. Bring the heat down just a little and let it simmer for 1-2 more minutes for a strong tea flavor.
- Add in the milk and stir with a spoon. Once it comes to a boil over medium heat, use a ladle to stir well. Lower the heat and allow to simmer for another 2-5 minutes, or less/more depending on how strong you want the chai.
- Raise the heat to high to allow it to come to a boil. This is called a double boil!
- Strain the chai into a cup and stir in the molasses. Enjoy!
- Cook Time: 10
- Cuisine: Indian
This was so much better than any chai latte I’ve ever bought at Starbucks. I used Tazo black tea bags and just cut it up to get loose leaf black tea for the chai. Looking forward to more chai tea recipes, thanks
★★★★★
Made this for the 4th time this week.
★★★★★
I don’t drink coffee so this gingerbread chai is exactly what I’ve been waiting for. The recipe was easy to follow and tasted great.
★★★★★
I’ve never heard of gingerbread chai so I had to try it. Made a cup for my Indian mother in law and she was pleasantly surprised – thanks for this recipe!
★★★★★
love the holiday twist on my family’s favorite drink!
★★★★★
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★★★★★
Trying to transition from coffee to become a chai person and I’m trying to perfect this recipe and I’m loving it. (: Been using Tazo black tea leaves but looking into the Tea India that you recommended (: Thank you!
★★★★★
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★★★★★