Homemade Chai

With just a few basic healthy ingredients, this homemade chai tea is a quick and easy recipe, that is also delicious and inexpensive to make.

Today was the first day since June that I did not wear my flip flops. That means only one thing: the cold weather is here. Although yesterday was warm and sunny, today we will dip down to a low of 35 degrees! For me, this chilly weather calls for one of my favorite beverages: homemade chai. With just a few basic ingredients, this recipe is easy, delicious and inexpensive.

Soothing Chai

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  1. Combine all ingredients in a pot and place on stove over medium heat
  2. Bring to a boil, then turn down and simmer for 15 minutes
  3. Strain into mugs
  4. Serve piping hot with agave and almond milk (optional)
Thank you so much for this recipe! I have made it several times and it is delicious!

This recipe for homemade chai tea is simple and, on a cloudy day, very satisfying! Another healing vegan, dairy free, lactose free, gluten-free beverage for a chilly day. Enjoy!


24 responses to “Homemade Chai”

  1. Hi Elana!
    I love your almond flour cookbook, and it was an inspiration to me for writing my own Gluten Free Sugar Free cookbook in Israel (I mention you two or three times throughout the book), where it’s become a bestseller.I also make my own chai, and my most successful have been with similar spices and green tea or apple juice (purchased fresh-squeezed, not the kind made from concentrate).

    Best regards,
    Phyllis Glazer

  2. Peppermint and cardamom. OMG, I can smell it from here. Add in the rest of your ingredients and you have a winner with this one. And it’s easy! What more could you ask for. I’m definitely snatching this recipe. =)

  3. Several things to say…
    First..this sounds wonderful and has to be the easiest recipe I have seen for Chai.
    Second, to the person that asked about the peppermint tea, yes black is the traditional tea used, but it is also highest in caffeine, if you want it with black tea, use black tea. Still is great either eay. I personally use green or herbal teas in my Chai’s because I am insulin resistent and therefor have to keep my distance from caffeine.
    Third, yes you can sub the water for milk…or I usually make mine by using about 3/4 the amount of water and then subbing the rest with a milk product, my fav is soy. So for this recipe I’d use about 4-5 cups of water, then 1-2 cups of milk. Boil this together with the spices, but be VERY careful and do this in a pot about twice the size you would have used. Once the liquid comes to a soft boil turn it down a bit, the milk WILL foam when boiled and WILL spill over the sides if you don’t turn the heat down…. Ask my husband…cleaning cooked milk off the stove is not fun!

    Lastly…I’m soo happy to have stumbled across your site. I have been diagnosed with PCOS for about 14 years now, and recently was reading that about 65% of women with this are Gluten sensitive…so I’m slowly making the transition to gluten free with my husband to see what happens. We are trying to have a baby and hope this will help my health issues.

    • I second this comment for great advice…will definitely try the soy milk non-gmo in France)stove-top technique you advise!..You mention avoiding caffeine when insulin-resistant…Wow…I didn’t realize it was not recommended..I have PCOS signs…and am insulin-resistant..Does caffeine release insulin from the pancreas?…Should I avoid all caffeine?

      Thanks for any enlightenment regarding this, as well as your great chai riff!

  4. I love Chai lattes…do you know if this recipe will work replacing the water with milk or almond milk??


  5. I’ve just gotten myself into a chai kick lately and I’m excited that I saw this here. Other chais I’ve seen have nutmeg in them, so I’m adding that to the recipe. It smells amazing and I can’t wait to try my own homemade chai.

  6. i am not sure why you are using pepermint tea instead of black tea which is what is traditional with this combination of spices?

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Recipes » Drinks » Homemade Chai