Lynn’s Chai

(from Doris’s recipe box)

Warm body and soul with this version of an Indian classic.

Source: Tara Hale (from RecipeThing user elanakok) (from RecipeThing user jcpenick)

Categories: drinks


  • Four 3-inch cinnamon sticks
  • 4 teaspoons cardamom seeds
  • 2 teaspoons dried powdered ginger
  • 1 teaspoon cloves
  • 1 teaspoon black peppercorns
  • Vanilla soy milk or 2 percent milk
  • 1 1/2 teaspoons black tea (Oolong or English Breakfast)
  • Honey to taste


  1. Break the cinnamon sticks into pieces.

  2. Heat a small skillet over medium heat until very hot.

  3. Add the cinnamon sticks, cardamom seeds, ginger, cloves, and peppercorns.

  4. Reduce heat to medium-low and stir constantly, until the aromas from the spices have released and the cinnamon sticks have darkened slightly.

  5. Immediately transfer the spice mix to a bowl.

  6. Grind the mix into a fine powder using a mortar and pestle.

  7. Work in batches if the mixture fills your mortar and pestle more than 2/3 full.

  8. For each large cup of chai you plan to make, combine in a saucepan of appropriate size, 6 ounces soy milk, 12 ounces water, and about 1 teaspoon spice mix.

  9. Bring this mixture just to a boil.

  10. Immediately remove from the heat and stir in the tea, then cover and allow to steep for 5 minutes.

  11. Strain the tea into a cup and sweeten to taste with honey.

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