Cardamom Chai

My cardamom chai is perfectly spiced and even better than the traditional version!

There’s snow in Houston, and nothing says cozy like homemade cardamom chai tea. It’s warm, cozy, and delicious, and I love to make it during the cold months of the year. It’s a creamy tea spiced with deep, sweet star anise and bright, fruity cardamom, and it warms my soul every time I drink it. I usually have a cup in the afternoon, and I could honestly have 4 cups of this at a time.

I shared this on my Instagram stories and wasn’t going to do a video, but I got so many messages from you guys wanting the recipe. I’m sure it’s because there are a lot of chai shops popping up right now, and they’re popular for a reason. So, here’s my homemade version that I know you’ll love. It’s perfectly spiced, and you can make it as light or creamy as you want.

Why will I want this every afternoon?

Warm, spicy,

Sweet, citrusy,

Fruity, peppery,

Earthy, creamy,

Soul-comforting tea!

What are the ingredients for cardamom chai tea?

Tea bags -my favorite tea is from PG Tips. It’s a black tea in big tea bags with the perfect amount of tea. I love that I only have to use one bag per cup because it’s intense.

Star anise -I use whole pods that add warm, sweet, slightly licorice flavor to the chai.

Cardamom -whole pods can be found online, on Amazon, or in Middle Eastern or Mediterranean grocery stores. You will crush them a little to release the seeds and the delicious flavor.

Water -fresh filtered cold water makes the freshest tea, but use what you have.

Milk -the best ratio for my cardamom chai is half whole milk and half heavy cream, but use the milk you have in the fridge, and it will still be delicious.

Heavy cream –If you want your tea to be a little bit lighter, go lighter on the cream. But half and half creates a really creamy tea. This recipe traditionally has evaporated milk, but I hate it because of the weird aftertaste. So, I use heavy cream, half and half, or just milk so it comes out perfectly every time.

Cinnamon stick -I don’t care for it in my chai, but some people add it. It’s up to what your preference is.

Sugar -optional for a bit of sweetness. You can add this to the tea as it simmers or put out a bowl when serving.

How do I prepare the spices?

Place the cardamom pods in a mortar and pestle and gently smash them until they open and release their aroma.

How long do I boil the tea base?

In a medium saucepan, combine the water, tea bags, star anise, and smashed cardamom pods. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 5-7 minutes, allowing the spices and tea to steep fully. For a richer flavor, simmer the spices and tea for an additional 2-3 minutes before adding the milk and cream.

When do I add the milk and cream?

Stir in the milk and heavy cream. Increase the heat to medium and bring the mixture to a gentle simmer. Be careful not to let it boil over. Simmer for 5-10 minutes.

Can I add something for sweetness?

Leave the tea unsweetened for a more traditional experience. If desired, add sugar to taste, stirring until it dissolves, and adjust the sweetness to your preference.

How do I serve cardamom chai tea?

Remove the tea bags and strain the chai into mugs to remove the whole spices. If you’d like to serve this in a teapot, add boiling water to the teapot while the chai is cooking so that the pot gets nice and hot. (see video). Pour the water out when the tea is ready, and place a strainer over the top opening. Strain the hot tea into the teapot and serve immediately. Put out a little sugar bowl, just in case someone wants to sweeten their tea.

Can I make this ahead of time?

This chai is best enjoyed fresh, but if you make it ahead or have leftovers, refrigerate them and reheat gently over low heat.

Do you have more hot drinks?

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Watch the Video: