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Chai is brilliantly versatile; the fact that there is no definitive chai recipe means that it’s a great way to experiment with making your own variation of a chai latte. As high street versions are packed full of sugar, you can also ensure that your version is healthier, too- and all of these recipes will work with any milk of your choosing.
This is our homage to what is thought of as a 'traditional' chai latte.
2 tsps Masala Chai
250ml Milk
Teaspoon of Sugar or Honey Cinnamon Stick
Put the milk and cinnamon stick into a saucepan, bring to the boil then put onto a low heat for a good five minutes. Add the tea and sugar and let it all simmer away for another five minutes giving it a good whisk before straining into your mug. Enjoy!
A sweet, caffeine-free treat that's a perfect alternative to hot chocolate. Make this to share on a cold day with your favourite person- roaring fire optional!
2 tsp Gingerbread Chai
100ml Water
350ml Milk
Sugar or honey
Cinnamon
Brew Gingerbread Chai in boiling water for at least 5 minutes. You can do this on the hob, in a teapot or just in a mug. However you brew the tea, you will need to strain it into a couple of mugs when ready to serve. Add sugar or honey to warmed milk and whisk quickly until it's all nice and frothy, then pour onto your strained chai and sprinkle with cinnamon. Gingernuts on the side are optional but highly recommended.
Chilli and chocolate has been a dream team since the Aztecs discovered them centuries ago. This chai latte mixes this with rum for a grown up take on a chai latte- but it can be made without.
Put everything apart from the rum into a saucepan, bring to the boil and then turn down and simmer for a good five minutes. Give it a good whisk, add your rum and strain into a couple of mugs. Sprinkle with nutmeg or go extra spicy and use cayenne pepper. A few squares of dark chocolate on the side will go down well.
Lovely as making Chai lattes can be, you might want to have some chai concentrate on hand so you just need to warm up with some milk when wanted. Simple to make up and will keep well for at least a week if stored properly in the fridge.
Put 700ml of water in a saucepan along with some of your favourite spices. Cinnamon sticks, star anise, cloves & cardamom all work well, bring to the boil and put on a low simmer for a good ten minutes, add 6 teaspoons of one of our chai blends along with four or five teaspoons of sugar, honey or maple syrup. Let it all simmer away for another ten minutes before straining and leave to cool completely before storing in the fridge in a lidded container. You can then warm this as and when you want too, one third concentrate with two thirds milk work well. This should make a good base for six or so mugs.
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