Chai Tea with Milk


Chai tea is a blend of black tea, milk, and spices. This recipe was first published in Martha Stewart Living, September 2003.


  • 10 whole green cardamom pods, lightly crushed

  • 5 whole cloves

  • 2 cinnamon sticks

  • 1 piece fresh ginger (about 2 inches), peeled and quartered

  • ½ vanilla bean, split lengthwise and scraped

  • cup honey, plus more for serving (optional)

  • 4 bags black tea

  • 1 ½ cups milk


  1. Place 3 cups water in a small saucepan; add cardamom, cloves, cinnamon, ginger, and vanilla bean and scrapings. Bring to a boil over high heat. Reduce heat to low; simmer until mixture is aromatic, about 15 minutes. Whisk in honey; drop tea bags in pan. Turn off heat, and let steep 3 minutes.

  2. Strain tea through a fine strainer or a coffee filter into a warmed serving pot. Heat milk in same saucepan over medium-high heat, about 3 minutes. Do not let milk come to a boil because it will separate. Pour into serving pot with the tea, and stir well to combine. Serve immediately, with more honey on the side if desired.

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