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From the kitchen of Kathleen Van Evera.

I actually got this recipe from Gabi Von Ballmoos.

Adjust the amounts of spices to suit your personal taste.


  • large pot of water
  • 2-5 dried red chili peppers[1]
  • 3 10cm cinnamon sticks
  • 18-22 whole cloves
  • 18-22 cardamom pods, or about 1½ teaspoon ground cardamom in cheese cloth or a tea ball
  • 3 black tea bags or equivalent of loose black tea
  • milk (optional)
  • sugar (optional)

[1] Use two if you’re not used to spicy foods—and five if you like-a the spicy.


  1. Add chili peppers, cinnamon sticks, whole cloves and cardamom to large pot of water.
  2. Heat to boiling.
  3. Reduce heat; simmer 20 minutes. (I press the chili peppers against the side of the pot once or twice for a little extra kick. ;-) )
  4. If you’d like to add black tea, do so now and steep to desired strength. (I usually steep it for about another 20 minutes.)
  5. Remove the spices.
  6. If desired, add milk and/or sugar to taste. (Milk and sugar take away some of the bite if your Chai is a little too spicy. Milk and sugar can also be added individually after served.)
  7. Pour into serving containers.

Published by kath on

Updated by kath on