homemade chai: spicy indulgence

The term “chai” refers to spiced tea, particularly masala chai from India. However, the word “chai” itself simply means “tea” in several languages.

I love a good spicy chai. I think it’s the cinnamon flavor that draws me. It’s perfect year-round, either hot or iced. I’ve experimented with a spice blend to make homemade chai, which is fun because you can customize it to your preferences. Let’s talk a little about the history of tea, and I’ll share my homemade chai spice blend with you.

Early origins of tea

Tea drinking began in China around 2700 BCE when, according to legend, Shen Nong discovered tea when leaves from a nearby tree blew into his pot of boiling water. It later spread to Japan, Tibet, and other parts of Asia as a medicinal drink.

Tea in India

India’s relationship with tea began in the Assam region, where indigenous wild tea plants were discovered in the early 19th century by the British. The British East India Company, which controlled trade in the region, sought to break China’s monopoly on tea by cultivating it in India. The British introduced commercial tea production in the 1830s, turning vast areas of Assam and Darjeeling into tea plantations. However, tea was initially a drink of the colonial elite, not widely consumed by Indians.

Masala chai, the spiced version of tea, developed later. Indians were already accustomed to using a variety of spices and herbs in their traditional medicines. They would prepare herbal drinks with ingredients like ginger, cloves, cardamom, cinnamon, and peppercorns.

In the early 20th century, the British-owned Indian Tea Association promoted tea consumption within India, encouraging workers and households to drink black tea with milk and sugar. To adapt this tea to local tastes, street vendors and households started adding their own regional spices, giving birth to masala chai, a blend of tea, milk, sugar, and spices.

Chai’s global rise

In the mid-20th century, chai gained popularity as a street beverage in India, sold by “chaiwalas” (tea sellers) on every street corner. After India gained independence in 1947, the chai culture became even more widespread, reflecting Indian tastes and traditions.

In recent decades, chai has gained international recognition, particularly in the West. What Western cafes call “chai tea” or “chai latte” is inspired by India’s masala chai, though often with more emphasis on sweet flavors rather than the bold, spicy combinations used in traditional Indian recipes.

Traditional ingredients

Masala chai varies by region, household, and even individual preference, but common ingredients include:

• black tea leaves
• milk
• sugar or jaggery (Jaggery is an unrefined sweetener commonly used in South Asia, Africa, and some parts of Southeast Asia. It is made by concentrating raw sugarcane juice or palm sap without removing the molasses or crystals. This gives jaggery its rich, golden-brown color and distinct flavor.)
• spices: cardamom, ginger, cinnamon, cloves, and peppercorns, among others.

The balance of these ingredients depends on personal taste.

Modern chai

Today, chai has become a symbol of Indian culture and hospitality. Its global popularity has led to many variations, with cafes around the world offering different types of “chai lattes” or “spiced teas,” often combining chai flavors with other drinks. Despite its commercialization, chai remains a beloved everyday drink in India, symbolizing warmth, togetherness, and cultural identity.

My homemade chai spice blend

Ingredients for three servings:

• 2 cinnamon sticks
• 3 star anise
• 8 whole cloves
• 12 peppercorns
• 18 cardamom pods

How to make homemade chai

First, break each of the cinnamon sticks into a few pieces. Put all of the spices in the bowl of a mortar and pestle and coarsely grind them by hand.

To prepare your spiced chai, place one third of this spice mix in a tea steeper with about a teaspoon of loose-leaf black tea. I used “ceylon sonata” from adagio teas, but any black tea you enjoy would work. You could even use a tea bag if that’s what you have on hand. Pour hot water over the steeper in your mug and let it steep for three to five minutes. Then remove the steeper and add a couple tablespoons (to taste) of your favorite creamer. Stir. Enjoy. Alternatively, make it a little stronger and then pour over ice for a wonderful cold drink.

Transfer any unused spice mix to an airtight container to use in the next few days.

Experiment with the spice blend to find what you like. I’d love to hear about your variations. And wouldn’t homemade chai make a lovely gift?

If you need a gift for a host or hostess, or maybe a birthday gift for a friend, a chai-themed present would be delightful. Simply put some of your spice blend in an airtight bag or container, write out instructions, and include a few other items such as:

• a nice mug,
• loose-leaf black tea,
• a steeper, or
• baked goods such as biscotti.

Are you interested in checking out an authentic chai recipe? This one is more involved but, oh, so good!

It is my sister-in-law who first introduced me to chai, and I will be forever grateful. My daughter found the authentic chai recipe and prepared it for me. Amazing!

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Fondly,

Crysti