Ingredients40 m servings 88 cals
- Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.
- Cook's Note:
- Substitute anise seeds for fennel seeds, if desired. Substitute honey for the brown sugar, if desired.
Per Serving: 88 calories; 1.1 g fat; 18.2 g carbohydrates; 2 g protein; 3 mg cholesterol; 36 mg sodium. Full nutrition
ReviewsRead all reviews 12
I could drink this tea all day. This is a wonderful combination. Each ingredient is proportioned perfectly and the timing for each phase is right on. I followed the recipe to the gram, even thou...
I like it much much better than the commercially packaged chais like Tazo and Oregon. I made it the first time exactly as the recipe says. Then I made it again and added a couple of vanilla bean...
Love it! I was nervous about using fennel as I'm not a huge fan, but the spices are perfect in this. I didn't have loose Darjeeling so I used four Tetley tea bags and it was good and strong. I m...
This chia tea is delicious! I didn't have Darjeeling tea leaves, but it was still so flavorful. Not too spicy or thick. Will definitely be making this again!
This recipe is PERFECT. It tastes like the best chai you've ever had. I substituted honey for the brown sugar cause that was all I had and drank it with monkey bread. Unfortunately I did this...
I left it to cool off a while so the flavor would be a bit stronger
The only substitute I made was using Truvia rather than brown sugar. I can’t speak to the authenticity for the taste but I really liked it. Very balanced flavor - nothing was overwhelming. This ...