Chai Tea (made 2 ways)

So, you’re in the mood for a Chai latte but don’t feel like paying $8? I’ve got just the thing. This recipe is as easy as it gets—simple ingredients, a cozy mix of spices, and voilà, you’ve got a cup of comfort right at home.

Can we talk about the insane rise in food prices? I mean, what’s going on? Eating out has pretty much become a rare event for me. It’s not just the prices—though, seriously, they’re ridiculous—but I always end up feeling like what I ordered wasn’t even worth it. Anyone else feeling this?

And then there’s Starbucks. I’ve never been a regular (sorry, sis, I know you love it), but their prices are just too much. I will admit, though, I did have a thing for their chai latte…until I found out it’s basically poured from a box.

Want to know the Ingredients?

Liquids:

• Water
• Whole milk (or any milk of your choice)
• Honey or maple syrup (adjust to taste)
• Vanilla extract

Tea:

• Black tea bags (or loose black tea)

Spices:

• Cinnamon sticks
• Whole green cardamom pods, crushed
• Whole cloves
• Fresh ginger, sliced
• Ground nutmeg
• Ground allspice
• Ground black pepper

How to Make Chai Latte in the Instant Pot:

1. Start by selecting the “Sauté” mode on your Instant Pot. Toast the cinnamon sticks, crushed cardamom pods, cloves, ginger, nutmeg, allspice and pepper for 1-2 minutes until they’re fragrant.
2. Next, add the water and black tea to the pot. Set it to “Manual” or “Pressure Cook” mode for 3 minutes, making sure the valve is sealed.
3. After cooking, do a quick pressure release. Remove the tea bags or strain out the loose tea and spices. Switch back to “Sauté” mode, then stir in the milk, honey or maple syrup, and vanilla extract. Heat for 2-3 minutes, but avoid boiling.
4. Pour the latte into mugs through a small strainer.
5. Top with whipped cream or frothy milk.

How to Make Chai Tea in the Crockpot:

1. For a crockpot chai latte, warm the spices on “Low” for 5-10 minutes, then add water and black tea, steeping for 1-2 hours.
2. Remove the tea bags or strain, then stir in milk, sweetener, and vanilla.
3. Heat for another 30 minutes to 1 hour, then serve hot, straining out any remaining spices.

Notes:

• Longer Steep Time: Since the crockpot uses a lower heat, this method takes longer than the Instant Pot version, but it’s ideal for making a larger batch and letting the flavors develop gradually.
• Adjusting Sweetness: As with the Instant Pot version, you can adjust the sweetness by adding honey or maple syrup to taste, either during the cooking process or after serving.
• Straining Options: If you prefer not to strain, you could use a tea infuser for the loose tea and spices, making cleanup easier.

Chai latte is a richly spiced tea blend that might be new to some, but it’s a wonderful treat once you get the hang of it. This homemade version, with its blend of cinnamon, cardamom, cloves, and ginger, offers a deep, warming flavor that store-bought versions can’t always match.

If you’re new to making chai, don’t worry about getting the spice mix perfect—feel free to adjust to your taste.

After making your chai latte, you can refrigerate any leftovers for up to a week. Just reheat gently on the stove or in the microwave. If the mixture thickens or separates after chilling, a quick stir or a bit of added milk should bring it back to its creamy texture.

WHAT TO ENJOY WITH YOUR LATTE:

• The Fluffiest Scrambled Eggs: There’s a secret to getting the fluffiest scrambled eggs and these are amazing1
• Broccoli, Tomato and Cheddar Frittata A broccoli and tomato frittata is something I make on Sunday mornings so I can have the leftovers during the week.
• Double Chocolate Chip Muffins: Yes, please!
• Gingerbread Cinnamon Rolls: These are made from scratch and take about 2 hours, but just like the frittata, there are plenty of leftovers and perfect for Fall !

CHAI TEA (MADE 2 WAYS)
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