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Spiced Chai

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  • Prep 10 min
  • Total 3 hr 25 min
  • Ingredients 10
  • Servings 8
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Enjoy this slow cooked spiced tea – perfect if you love Indian cuisine.
Updated Oct 7, 2011
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Ingredients

  • 2 teaspoons cardamom pods
  • 6 tea bags black tea (about 2 tablespoons loose tea)
  • 4 cups cold water
  • 4 cups whole milk
  • 2 teaspoons whole allspice
  • 1 teaspoon whole cloves
  • 1/2 teaspoon whole black peppercorns
  • 2 cinnamon sticks, broken in half
  • 1 piece (1 inch) peeled gingerroot
  • 1 cup vanilla-flavored syrup or honey

Steps

  • 1
    With rolling pin or mortar and pestle, crack open cardamom pods to release seeds. In 4- to 5-quart slow cooker, place pods and seeds in.
  • 2
    Cut paper label from strings on tea bags; tie strings of bags to keep attached and place in cooker. Add remaining ingredients except syrup.
  • 3
    Cover; cook on High heat setting 3 hours.
  • 4
    Remove tea bags. Stir syrup into chai. Cover; cook 10 to 15 minutes longer or until thoroughly heated. Carefully ladle chai into cups, to avoid whole spices.

Tips from the Pillsbury Kitchens

  • tip 1
    Leftover tea? Ladle leftovers into heatproof pitcher. Cover and refrigerate up to 24 hours. Reheat in the microwave.
  • tip 2
    To prevent spices from getting into cups, they can be placed in cheesecloth bag. Remove tea bags and spices before stirring in syrup.

Nutrition Information

150 Calories, 4g Total Fat, 4g Protein, 24g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
55mg
2%
Potassium
180mg
5%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
25g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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