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Gingerbread Chai Latte

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


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.


  • 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


  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