Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a small bowl, combine the spices: cinnamon, cloves, ginger, cardamom, nutmeg, and black pepper. Set aside some for the whipped cream.
- In a medium saucepan, combine water, black tea, most of the spice mix, and brown sugar. Heat until simmering, about 5 minutes.
- Reduce heat and stir in milk. Steep for 5 minutes on low, ensuring not to boil.
- Strain the chai through a fine mesh sieve into a bowl or mugs.
- In a mixing bowl, whisk together heavy cream, reserved spices, and honey until soft peaks form, about 2-3 minutes.
- Pour chai into cups. Top with whipped cream and sprinkle with cinnamon or nutmeg.
Nutrition
Notes
For best flavor, adjust spices according to taste. Store leftovers in an airtight container for up to 2 days, keeping whipped cream separate.
