In this post we will be sharing how to brew a make ahead spiced chai tea latte. This is a simple and delicious recipe that can be served both hot and iced. Once you try making your own spiced chai tea, nothing else will quite compare!
The History of Indian Spiced Chai Tea
The word “chai” is actually what half the world calls tea. But here in the States, chai usually refers to Indian spiced tea served with milk, cream, and sweetener.
The British brought tea to India in 1835. After its introduction by the British Raj, tea became the drink of choice in India- especially black tea. India is still a nation of tea drinkers. The tea regions of India are Assam, Nilgris, and Darjeeling.
In India they would call this drink “chai masala”. Masala means “spiced”, so it literally translates to “spiced tea”. India is the land of spices so it makes sense that they marry all those lovely spices from Kerala, Tamil Nadu, Gujarat, and Rajasthan with tea. India has a rich dairy tradition, and sugar is also abundant. All of these elements combine to make a cup of magic we Americans like to call chai tea lattes!
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My Love of Make Ahead Spiced Chai Tea
When I have a cup of chai masala, I feel a deep connection to the past and a sense of the exotic. To me, the word “chai” just sounds like another world! It’s a way to travel to a foreign land right here in my little Ohio kitchen.
My love affair with spiced chai tea started years ago. I remember the first time I ever heard of chai masala. While working at a local bistro, the pastry chef ordered Tazo Chai Masala to serve at the restaurant. It smelled absolutely divine. It made me want to learn more about food and the history of food. I wanted to learn how it has shaped our lives, and, in some ways, the whole world.
Trying Different Kinds of Chai
I have tried so many different spiced chai tea brands, including Tazo, Celestial Seasons, and the Trader Joe’s brand. My favorite store bought brand has been from Trader Joe’s. Then I got the idea to start experimenting with all the spices in my cabinet to make my own version of chai. My first couple of batches of home made spiced chai tea were good, but it needed something more.
About a year ago we went to an Indian restaurant that had an Indian grocery attached to it. I bought a bunch of spices. My big purchase was a large bag of green cardamom pods. I took all my spices home and played around again. I think that I have finally found the perfect combination for make ahead spiced chai tea!
Make Ahead Spiced Chai Tea Latte Recipe
Directions to Make Spiced Chai Tea
How to Serve the Spiced Chai Tea Latte
If you like, the make ahead spiced chai tea can be served immediately. Simply strain the tea into the desired cup, add extra sweetener (if needed- we like to add stevia), and then add cream and milk. This is an absolute treat in the winter time! It tastes like Christmas in a cup.
Since you can keep the remaining tea in the fridge, you can also warm it up gently the next day for another chai tea latte! Or share with friends!
If you are allergic to dairy you can make the same thing with coconut milk and coconut cream and it is equally as good!
Make an Iced Latte from Your “Make Ahead” Spiced Chai Tea
Prefer an iced latte? Easy! Strain some of the cooled spiced chai tea into a glass. After that, sweeten to taste, add cream and milk, and finally, add ice. All you need now is a straw! Enjoy this delicious summertime treat!
Health Benefits of Indian Spiced Chai Spices
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We highly recommend Wildman’s Spice Company out of New Hampshire, Ohio!
Historically, the people of India and China used cardamom in their respective medicinal practices to treat lung disease, bladder disorders, and fevers. In Western medicine, it is mostly used as a remedy for gas and indigestion.
Eastern medicine uses cinnamon for a plethora of ailments. Here are just a few of the conditions cinnamon is good for: flu, digestive issues, menstrual complaints, kidney dysfunction, rheumatism, and as an overall stimulant for the body. In Western medicine, it is used to treat colicky gas and indigestion.
This fragrant root is used specifically in Chinese medicine to treat toothache, malaria, and dysentery brought on by a bacterial infection. In Western medicine, it is mostly used as a good old fashioned remedy for indigestion.
Traditionally, nutmeg is used to treat hemorrhoids, indigestion accompanied by gas, diarrhea, upset stomach, dysentery, and rheumatism.
In Western medicine, fennel is used to strengthen the eyes, and to help the body rid itself of poisons. It has been used to treat the liver, spleen, gallbladder, and help with digestive troubles. It is also used to treat obesity, and to help stimulate the mammary glands to produce more milk.
Eastern medicine has been using pepper for over 4,000 years. In Chinese medicine white pepper was used for malaria, cholera, dysentery, diarrhea, stomach issues, and digestive issues. The Indian monks have used pepper as a way of helping with stamina.
This exotic spice is used in Chinese medicine to bring about a stimulating response in the digestive system. It is also used to help treat respiratory issues.