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Chai Tea Mix

I love Chai tea. I had to stop drinking coffee a few years ago and was really excited when Chai became popular. I love Starbucks Chai, but it is so expensive. I have tried some of the store bought alternatives, but they are not as good. I recently ran across a recipe for Chai tea mix and decided to give it a try.

If you search around, it is easy to find recipes for Chai tea. I looked at several different recipes, and noticed that they are not all the same. Some use different spices, or different amounts of spices. Personally, I really like the spicy Chai, so I decided to give this recipe a try.

chai tea mix


2 c. sugar
2 c. unsweetened instant tea
1-1/2 c. powdered French vanilla non-dairy creamer
1-1/4 c. powdered non-dairy creamer
1-1/4 c. packed brown sugar
3/4 c. nonfat dry milk powder
2-1/2 tsp. ground cinnamon
1-1/2 tsp. ground nutmeg
1-1/4 tsp. ground cardamom
1-1/4 tsp. ground cloves
1 tsp. ground allspice
1/4 tsp. white pepper

If you don't have all the spices, then use what you have. If you are looking for an authentic Chai tea, however, don't leave any of them out. I didn't have any cardamom so I left it out, but I am going to have to go find some to see what I was missing! You might wonder why the recipe calls for white pepper. I have never tried it before. It is very really gives a "kick" to the tea.

Mix all ingredients together and store in an air tight container. If desired, you can place small batches of the mix into the blender to create more of a powder like consistency, but this step is not necessary.

To prepare, add 3 tsp. mix (or to taste) to 1 cup hot water or 1 cup hot milk. I have tried it both with water and milk, and it is just to die for. Seriously, really good! It is of course better with milk, but if you are looking for a lower calorie version, then make it with water instead.

This recipe makes 8 cups of Chai tea mix. Enjoy! It is also a great gift idea, just package into half pint or pint canning jars.

Copyright 2013, Creative Homemaking, LLC. This article may not be reprinted.

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Rachel Paxton
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