Spiced Indian Chai Recipe – Cinnamon, Cardamom & Nutmeg Blend

Last Updated on 4 months by Neha Deshmukh

Spiced Indian Chai Recipe – Cinnamon, Cardamom & Nutmeg Blend

Introduction

There’s just something about a warm mug of chai that feels like a hug, isn’t there? I remember learning to make chai from my nani (grandmother) – it was a ritual, a moment of calm amidst a busy household. This Spiced Indian Chai recipe is my take on her classic, with a beautiful blend of cinnamon, cardamom, and nutmeg. It’s comforting, flavorful, and perfect for a cozy afternoon or a festive gathering. You’ll absolutely love it!

Why You’ll Love This Recipe

This isn’t just any chai recipe. It’s a little bit special. The combination of spices creates a wonderfully aromatic and warming drink. It’s also surprisingly easy to make, even if you’re new to chai brewing. Plus, it’s totally customizable – adjust the sweetness and spice levels to your liking!

Ingredients

Here’s what you’ll need to create this delightful chai:

• 2 cups water (approximately 480ml)
• 2 medium cinnamon sticks
• 2 cardamoms
• 2-3 cloves
• 1 star anise
• 5-6 black peppercorns
• ?? tsp ginger powder (about 1/2 tsp to start – adjust to taste)
• 2 black tea bags
• ?? teaspoon crushed nutmeg (about 1/4 tsp)
• 1 tsp sugar (or honey/stevia – to taste)
• 1 cup boiled milk (approximately 240ml)
• 1 tsp vanilla creamer (optional)
• Frothy milk/milk foam for topping

Ingredient Notes

Let’s talk about these ingredients for a moment. A few little tips can make all the difference!

• Black Tea Varieties for Chai: Assam, Darjeeling, or a strong CTC (Cut, Tear, Curl) tea work best. Assam gives a robust flavor, while Darjeeling is more delicate. I usually use a mix!
• The Significance of Warming Spices: Cinnamon, cardamom, cloves, and nutmeg aren’t just delicious – they also have warming properties, perfect for a chilly day. In Ayurveda, these spices are believed to aid digestion too.
• Regional Variations in Chai Masala: Every family has their own secret chai masala blend! Some add fennel seeds, others a pinch of saffron. Feel free to experiment.
• Sweetener Options: Sugar, Honey, & Stevia: I often use a teaspoon of honey for a more natural sweetness. Stevia is a great option if you’re watching your sugar intake. Adjust the amount to your preference.

Step-By-Step Instructions

Alright, let’s get brewing!

1. In a saucepan, combine the water, cinnamon sticks, cardamoms, cloves, star anise, black peppercorns, ginger powder, black tea bags, and crushed nutmeg.
2. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 5-7 minutes. This allows the spices to really infuse into the water. The kitchen will smell amazing!
3. Remove the saucepan from the heat and strain the chai concentrate into a pitcher using a fine-mesh strainer. This gets rid of all the spices, leaving you with a smooth, flavorful liquid.
4. Stir in your chosen sweetener – sugar, honey, or stevia – until it’s completely dissolved. Taste and adjust if needed.
5. Divide the chai concentrate equally between two serving glasses.
6. Pour ½ cup (120ml) of boiled milk into each glass and stir gently to combine.
7. Top with a generous amount of frothy milk foam and a drizzle of vanilla creamer, if you like.
8. Serve immediately with your favorite cookies or biscuits. I love mine with a buttery shortbread!

Expert Tips

• Don’t overboil the spices! Simmering gently is key to extracting the flavors without making the chai bitter.
• For a stronger chai, use more tea bags or let it simmer for a longer time.
• If you don’t have a frother, you can create milk foam by whisking the milk vigorously in a jar.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chai: Simply use your favorite plant-based milk – almond, soy, or oat milk all work beautifully. Oat milk creates a particularly creamy texture.
• Spice Level Adjustments: If you prefer a spicier chai, add a pinch of cayenne pepper or increase the amount of ginger and peppercorns. My friend, Priya, loves adding a tiny bit of chili powder!
• Festival Adaptations (Diwali, Holi): During Diwali, I sometimes add a pinch of saffron to the chai for a touch of luxury. For Holi, a sprinkle of cardamom powder on top is a lovely addition.
• Iced Chai Variation: Let the chai concentrate cool completely, then pour it over ice with cold milk. It’s incredibly refreshing on a hot day!

Serving Suggestions

Chai is wonderful on its own, but it’s even better with a little something on the side.

• Traditional Indian biscuits (like Parle-G)
• Shortbread cookies
• Samosas or pakoras (for a savory treat)
• A slice of cake

Storage Instructions

You can make the chai concentrate ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Just reheat it gently before adding the milk.

FAQs

Let’s answer some common questions:

• What type of tea is best for making chai? Assam or a strong CTC tea are excellent choices, but Darjeeling also works well. Experiment to find your favorite!
• Can I make chai concentrate ahead of time? Absolutely! It’s a great time-saver.
• How can I adjust the sweetness of my chai? Start with a teaspoon of sweetener and add more to taste.
• What is the purpose of crushing the spices before brewing? Crushing the spices releases their essential oils, resulting in a more flavorful chai.
• Can I use whole spices instead of powder for the ginger and nutmeg? Yes, you can! Just use a slightly larger amount and simmer for a bit longer.
• What milk alternatives work well in chai? Almond, soy, and oat milk are all great options.
• How do I achieve a good milk foam for topping? Use a milk frother or whisk the milk vigorously in a jar until it’s light and foamy.