Home-Made Chai


There are times for modesty. Today isn’t one them. I’m actually a genius. You see, over the past weeks I’ve been modifying my home-brewed Chai recipe. And it’s now at an unprecedented point. I could drink this stuff all day, every day. In fact, if I could elect to have this Chai instead of food or any other type of nutrition, I think I would.

But, I digress. Chai is traditionally made to include tea leaves, however as I’m currently avoiding caffeine I have left out the tea leaves. I have also added in some points of genius: ginger for the cold weather, cacao nibs for a smoother sip, and vanilla for some sweetness. I know, I know: genius.

So here ’tis people. It’s SO yummy. Use this as your base. Add/remove ingredients to suit your palate. And know that this drink is nourishing, healthy and good for you.



 1 x stick of Cinammon (helps balance blood sugar and hormones, reduces LDL cholesterol and has anti-infection properties)

6-8 x Cloves (contains anti-inflammatory and antioxidant properties, high in nutrients and minerals)

5-6 Cardamom Pods (antioxidant properties, high in nutrients and minerals)

3-4 Black Pepper Corns (aids digestion, antioxidant properties)

1-2 Star Anise (anti-fungal, antibacterial properties, assists respiratory and digestive problems)

1 Tsp Ginger (soothes upset stomach, warming, antioxidant, antibiotic, antibacterial properties, assists digestion)

1/2 Vanilla Bean (antioxidant, anti-inflammatory properties, high in nutrients and minerals)

1 Pinch of cacao nibs (antioxidant, assists circulation, high in magnesium, nutrients and minerals)

Filtered Water

1 Tsp Manuka Honey (antibacterial sweetener)

Milk (either a nut milk or full fat organic milk)


Gently break up all of your dry ingredients and put them in a saucepan over a low heat. You want to warm them and get their scents flowing without burning them.


Once your kitchen is smelling nice, add some water (a cup to 2 cups) and bring to a boil. Once it’s boiled bring it down to a simmer for between 5-20 minutes (depending on how time needy you are or how strong you want it).


After a while the water will start turning darker. Now, note that it won’t go that dark colour you normally get with chai because there’s no black tea in there. Add milk and honey to taste, let it come to a simmer then turn it off, cover it and let it steep for 10-15 minutes.


Then simply strain the liquid into a mug, curl up by the fire with your favourite book and enjoy!

Note: If you like your chai strong, you can bring the ingredients (minus ginger) to the boil the night before, take off the heat and let cool overnight and then add the ginger in the morning, bring to the boil again and then go through the rest of the steps. This will be a stronger taste as the spices have infused the water more. 

Tiny Change for the Day: Make some home-made Chai. Believe me, you’ll never go back to the store-bought stuff!

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