Gingerbread Chai

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.

Looking for a regular chai recipe? Check out my viral homemade chai recipe that thousands of people have tried!

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

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★★★★★

5 from 10 reviews

• Author: eatsbyramya
• Total Time: 10
• Yield: 2 Cups 1x

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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.

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Ingredients

Scale

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• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Raise the heat to high to allow it to come to a boil. This is called a double boil!
5. Strain the chai into a cup and stir in the molasses. Enjoy!

• Cook Time: 10
• Cuisine: Indian