My most favourite and loved drink of all time would straight up have to be a warm cup of chai tea. Despite being a sucker for tea (over coffee any day!), tea in the form of chai loose leaf blends, are the real deal choice of drink in my books. Over the past few years, I’ve gradually built up a pretty impressive selection of loose leaf tea flavours at home so inevitably, I’m always enjoying a warm cuppa by day and by night….
I’ve also noticed over the past few years how increasingly popular it is becoming to see milk infused chai tea on the menu of more and more local cafes (which is great!) and I don’t get that confused, blank look I would use to get so often when trying to explain the whole concept of using milk instead of water…
Anyway here is a super easy and basic guide to making a milk infused chai tea at home. It really isn’t expensive or a complicated process. As long as you’ve got a tea pot, milk and chai then you’re good to go!
You Will Need:
– Chai loose leaf tea (you can purchase many blends online, at local cafes in your area or a tea centre. Alternatively, why not make your own?!)
For online places, I’ve tried Real Chai before and they great. If you like your chai stronger and more prominent, give the real chai chocolate or original blend a go or if you’ve got more of a sweet tooth go for the barista blend – which is a sticky chai as it’s mixed with honey.
TheTea Center have a nice selection of chai also, my personal favourite is the Mumbai chai. I find it has a more subtle and savoury flavour.
For a more fruity flavoured chai, I like Teadrop, and the Malabar Chai blend.
And finally, if you would like to make your own chai, check my post here for recipes.
– Tea pot with an infuser. Doesn’t need to be a fancy or expensive teapot. Kmart (for Aussies) sell tea pots for as cheap as $5! Bargain in my eyes.
– Milk of choice
– Honey (optional)
– Cinnamon to sprinkle (optional)
To Make (2 servings):
1. Place 2-3 tsp of tea into teapot and boil jug. *If you like to stronger, perhaps add another tsp. for a stronger flavour.
2. Now depending on how milky you would like it to be, depends on how much milk you use. Sometimes I will do half milk half water and other days I will use mostly all milk. Really just depends on what you are feeling like! Nonetheless, however much milk you are using, heat in either a saucepan or microwave to a warm and slightly hot temperature (but don’t let it boil). Once heated, pour milk into the teapot and add boiling water to fill the remainder of the teapot up.
3. Leave the chai between 10-15 minutes to brew and allow the flavours to come through the milk. The tea infuses best when left longer and when liquid is hotter.
4. Pour tea into 2 cups, add 1 tsp. of honey (if desired), sprinkle with cinnamon and enjoy!
Note: Adding honey is great to make it sweeter however you don’t have to use any and sometimes it isn’t always necessary as some chai’s are already sweet enough. You can simply add honey to taste.
And there you have it! An easy and soothing drink, perfect as the nights and mornings are getting cooler here in Australia. You can milk infuse any tea you’ve got at home too..it doesn’t have to just be chai! I hope this recipe is easy to follow, but if you’ve got any questions, please comment below 🙂