Homemade chai tastes amazing, and it's so easy to make! Ditch the coffee shop versions with too much sugar and not enough spice, and make your own homemade spicy chai using this easy recipe. You can use either black tea or rooibos for a caffeine free version.
Combine all of the spices in a pot and then add the water. Bring to a boil, then reduce to low and simmer for 30 minutes. Take the pot off of the heat and let it cool for about 5 minutes.
Use a mesh strainer to strain the spices from the chai into a second pot or bowl. Add the black tea leaves or rooibos to the chai mixture and let them steep for 5 minutes. Strain out the tea leaves.
For a hot chai, serve immediately with cream or sugar as desired. Refrigerate any unused chai for later use.
Notes
Tea bags can be used instead of loose leaf tea if you prefer
Leftover chai can be stores in mason jars in the fridge for up to three days. Gently reheat for hot chai, or pour over ice for iced chai.
Put the whole chai spices back into the original pot, cover with water, and boil again to get a second batch. It will be less strong, but I will often mix it back in with the first batch.