- 1 1/2-2 cups water
- 1-1 1/2 cup milk
- 3 tsp chai tea (I prefer vanilla chai) or 2-3 chai teabags or put together your own chai tea
- About 3 tsp loose tea leaves (or 2-3 teabags) I prefer black
- The following spices - about a 1/4-1/2 tsp of each (Feel free to leave out anything you don't like or most likely do not have):
- cinnamon (I prefer cinnamon sticks or chips over ground cinnamon)
- ginger (Fresh will be hotter, but dried or ground will do)
- vanilla (extract will do, piece of vanilla bean if you have it) vanilla helps to bring out the chocolate taste
- 2-3 tbs powdered baking chocolate (Or hot chocolate mix would be even better, but I don't have any tonight)
- 2-3tsp sugar and/or 1-2 tsp honey
You'll also need a tea strainer, or rig up something to strain out your chai, any kind of mesh strainer or a coffee filter and funnel. I assume anyone reading this has a pot big enough to hold 4 cups of water.
- Set the water in a pot on the stove at a medium heat. Add the chocolate, and if you're making the chai from scratch add the spices at this step.
- When the water starts getting hot (Starting to steam) add the tea leaves.
- When the water starts to steam add the milk, you can also add the sugar/honey at this step. Or you might want to hold off and add the sugar/honey to your cup.
- Keep the chai at a medium heat until it just starts to boil. Of course if you're like me you'll turn your back for 10 seconds and when you turn around it will be boiling over and making a mess of the stovetop. If you added the sugar/honey at step 3 it will be extra sticky.
- Strain the chai into cups. If you are not wiping the sticky mess off your stove right now add the sugar/honey to your chai now.
- Caution: Chai will be hot enough to burn your lips, tongue and if you swallow it will burn your throat. Sip carefully until it cools. Do not sue me because you scalded yourself.