Vanilla Spiced Chai

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My newest creation in the kitchen is Vanilla Spiced Chai. I’ve enjoyed many versions over the years and decided to try making my own from fresh spices. Honestly, it is nothing like the ones I used to drink from a box or dare I say a powder 😣. Once you have the spices on hand, you can whip up a batch anytime you like. I like to use Red Rooibos tea because it’s sweet, mellow flavor, that is naturally caffeine-free, works beautifully with the warm spices, but you could substitute in your favorite black tea if you like.

The method is easy, combine the water and spices, bring to a boil, then reduce the heat to a simmer to infuse all of the goodness into the water. Next, add your red rooibos continue to simmer, strain out spices, and add soy milk, maple syrup, and vanilla bean paste. That’s it for the best, freshest, most delicious Vanilla Spiced Chai, you’ve ever had.

Ashley

A creamy, calming mug of warming spices for your holiday pleasure, or anytime you want a warm hug.

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Prep Time 5

Cook Time 45

Total Time 50

Course Beverages

Cuisine Indian

Servings 6

Calories 59 kcal

Equipment

Medium-sized pot with lid

Ingredients

4 C. Water
5 sticks Ceylon cinnamon
1.5 Inch Ginger, sliced into rounds
20 pods Cardamom, crushed
20 Cloves
20 Black peppercorns, crushed
1 Star anise, crushed
2 T. Red rooibos tea you can use black tea if you don’t mind caffeine
4 t. Maple syrup, or more to taste
2 C. Soy milk
1 t. Vanilla bean paste or extract

Instructions

Heat water, cinnamon sticks, ginger, cardamom, cloves, black peppercorns, and star anise to a boil and then turn heat down to a simmer. Simmer for 30 minutes. Your house will smell so good!
Add red rooibos tea and continue to simmer for 7 more minutes.
Remove from heat and strain to remove spices and tea. Place in clean pot and add maple syrup, soy milk, and vanilla bean paste. Heat until it is steaming and serve.
If you have any leftover, store in the refrigerator in an airtight jar. It is great served hot or cold.

Keyword black peppercorns, cardamom, cinnamon, cloves, spiced chai, star anise, tea, vanilla

Once you taste this tea, you won’t want to go back to the tea bags. The freshness of the spices make all the difference in flavor. I like to make up several batches of the spices, minus the fresh ginger, in an airtight container so I’m always ready to go. You could also make batches of this and use as gifts around the holidays.

Mele Kalikimaka! 🎄 ⭐️ ❤️

Ashley