Chai It, You’ll Like It: How to Make Loose Leaf Chai

As we move toward the darker, colder days of winter, it’s the perfect time to rekindle old traditions and begin new ones  ̶  especially yummy ones made on the stove!  For those of you that have never made loose leaf chai before, winter is the perfect time to give it a try.

We offer a couple different sizes of loose leaf chai: a 2.1 oz box and a 2 lb bag, also in decaffeinated versions too!

Here’s a couple recipes to get you started:

Traditional Method

Combine in a pan 2/3 cups of water and 1 teaspoon of loose leaf chai. Bring to a boil. Reduce heat to low and add 1/3 cup milk (or your favorite non-dairy alternative). Simmer 5 minutes and strain into a serving cup. Add sweetener to taste, then sip and savor. Makes one serving. Increase portions for multiple servings.

Untraditional Method

In a French press, pour 2/3 cup boiling water over 1 teaspoon of loose leaf chai and steep for 5 minutes. Meanwhile, warm 1/3 cup milk in a saucepan. Press and pour brew into a serving cup. Add warmed milk and desired sweetener. Makes one serving. Increase portions for multiple servings.

Remember:  You can experiment with proportions. Use more chai mix for a stronger, spicier tea. Use more milk for a smoother taste. Try adding a dash of vanilla extract to your cup, or serve it cold. Chai is as individual as the maker!

What is your favorite way to make chai? What sweetner or creamer do you use, if any? Have you tried loose leaf chai before, or do you love the convenience of a tea bag? Let us know below, and one random winner will be chosen to receive a 2.1 oz box of Original Chai and Decaffeinated Chai, plus a box of our Chai Spice! We’ll choose a winner on Wednesday, November 23rd!

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5 thoughts on “Chai It, You’ll Like It: How to Make Loose Leaf Chai

  1. My dad is from India, so I grew up drinking chai the original way, with loose leaf black tea (here in Canada, most Indians use Orange Pekoe), spices to taste, whole milk, and sugar to sweeten, although I use honey these days instead of sugar. Whole milk is the best since it gives you the richness that chai needs. Traditionally in India, they used buffalo milk for all their dairy needs, and it’s a very creamy milk, so I have a hard time using anything else but whole milk to get the best flavour and richness.

  2. The first Chai Tea I had was at an Indian Restaurant. India House in Portland, Oregon. I was 14 years old and going to a Ben Harper concert after. I fell in love with the spicy sweetness of Chai Tea then and there. I now make it with bagged chai tea and a bit of local cream, no sweetner. Thanks!

  3. I adore Chai when it is a snowy day and I’m cuddled up in front of the fire with nowhere that I have to go. I like it strong and creamy(I go for 1/2 & 1/2) and just a bit sweet. I usually make it on the stove top and add a bit extra of cardamom and then transfer it to a large teapot with a cozy to keep it warm. Hmm, tomorrow looks like the perfect chai day here in Maine.

  4. Amber is our randomly selected winner!

    Thank you to everyone who participated! Those are all delicious sounding chai stories!

  5. Pingback: Spice Up the End of Winter with Loose Leaf Chai! Take 15% off 2 lb Bags February 21st-28th! «

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