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Homemade Sticky Chai
A fragrant, anti-inflammatory blend of loose-leaf tea, whole spices, fresh ginger, and honey. Popular in Australian cafés, this 'sticky' mixture is prepared ahead of time and steeped with hot water and milk for a cozy autumn drink.
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Ingredients
- Loose-leaf tea (Black tea is traditional)
- Whole spices (Such as cinnamon sticks, cardamom pods, cloves, and star anise)
- Fresh ginger (Grated or finely sliced)
- Vanilla (Extract or bean paste)
- Honey (Used to coat the mixture and make it 'sticky')
- Hot water (For brewing)
- Milk (Steamed milk for serving)
Steps
- 1
Prepare the base by combining loose-leaf tea and whole spices in a mixing bowl.
- 2
Add fresh ginger and vanilla to the tea and spice mixture.
- 3
Pour in enough honey to thoroughly coat all the dry ingredients until the mixture becomes damp and sticky. This preserves the spices and tea leaves.
- 4
Store the sticky chai blend in a jar until ready to use.
- 5
To brew, place a portion of the sticky chai mixture into a teapot or small saucepan.
- 6
Add a small amount of hot water to the mixture to begin the steeping process.
- 7
Add steamed milk (or cold milk to be heated) to the pot.
- 8
Allow the chai to steep for several minutes until fragrant and flavorful.
- 9
Strain the mixture as you pour it into a mug to serve.
Notes
This mixture is designed to be made ahead of time so you always have it on hand. The honey acts as a preservative for the fresh ginger and helps the spices release their oils.
Nutrition per serving
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