Food & Cooking Recipes Drink Recipes Chai Tea with Milk 3.4 (15) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 Chai tea is a blend of black tea, milk, and spices. This recipe was first published in Martha Stewart Living, September 2003. Ingredients 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 ⅓ cup honey, plus more for serving (optional) 4 bags black tea 1 ½ cups milk Directions 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. 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. Rate it Print