Garam Chai (Herbal)
Spicy herbal garam chai with roasted whole spices, cardamom-forward powder, storage tips, and easy substitutions for milk and sweetener.
I have searched far and wide for a spicy (garam) chai recipe that could enable people to appreciate the delicate yet utmost balanced flavor profiles of India and China. As it turns out, I never found that recipe... so I created my own.
Submitted by: Aaron from Chicago, Illinois
Yield: 3 Cups or 24 Ounces of Finished Tea
- Roast whole spices at 350 F until very aromatic, then grind to a fine powder; use about 1 tablespoon per 24 ounces of milk+water.
- Heat milk and water with smashed ginger until foamy, add the spice powder, never boil after spices are added to protect volatile oils.
- Make a big batch of spice powder and store airtight up to one month; chill the brewed chai overnight for best flavor and strain before serving.
Preparation Instructions:
Preheat your oven to 350 F.
Combine all of the spices and the Sucanat in an oven-proof pot or sizzle platter. Place in the oven and roast for 8 minutes or until the spices become extremely aromatic and just begin to smoke. You should check the spices often and swirl them around to heat evenly.
Once done roasting, immediately place the spices into a spice grinder and process until a fine powder is formed. It will have a very strong, pungent cardamom scent, but don't be worried!
Combine the milk and water along with the smashed piece of ginger in a pot. Heat on high until the milk begins to foam and rise upwards. Turn off heat before the foam spills over the sides of the pot and give it a nice swirl with a whisk.
Break out that spice powder you made earlier and whisk into the milk mixture 1 Tablespoon or 3 teaspoons.
Grab a heat-proof beverage container and pour the herbal garam chai mixture into it. For the best flavor results, let cool to room temperature before placing in fridge overnight. Heat or drink cold as desired, but be sure to strain just before consumption.
thespicehouse.com
More About This Recipe
Sucanat, or unprocessed dried sugar cane juice, can be found at whole foods. Substitute raw sugar if you can't find it. Make a big batch of the powder and it will last one month in your cupboard without too much flavor loss. Do not ever bring the mixture to a boil after adding the spices. The volatile oils in cardamom are heat sensitive and will dissipate after boiling. Add a touch of vanilla extract for a deeper, more exotic flavor. Steep 1/4 tsp lemon zest with the ginger in the milk mixture if you'd like an extra citrus kick. Add a few strands of saffron to the milk after it has foamed for a deeper rust color and intense flavor.
Frequently Asked Questions
How do I roast the spices properly?
Preheat oven to 350 F. Spread whole spices and Sucanat in an ovenproof vessel and roast 6 to 10 minutes, swirling often. Stop when they become very aromatic and just start to smoke. Transfer immediately to a grinder so they do not continue to cook.
Can I use pre-ground spices instead of roasting whole spices?
Yes, but the flavor will be less bright and layered. Roasting whole spices unlocks oils and gives a deeper, fresher taste. If using pre-ground, add about 1 teaspoon for the same batch and skip the roasting step.
What grinder should I use and how long will the powder keep?
Use a dedicated spice grinder, coffee grinder, or mortar and pestle. Grind to a fine powder right after roasting. Store in an airtight container in a cool, dark place for up to one month for best flavor.
Can I use plant-based milks?
Yes. Unsweetened oat, almond, or soy milk work well. Heat gently because some plant milks can separate if overcooked. Expect slightly different texture and foam than dairy.
How should I sweeten the chai if I do not have Sucanat?
Substitute raw cane sugar, unrefined brown sugar, honey, or maple syrup. Add sweetener to the milk while heating so it dissolves. Adjust to taste.
Is this chai caffeinated?
No. This herbal garam chai contains only spices, ginger, water, and milk, so it is naturally caffeine-free unless you add tea leaves.
Can I make the chai ahead and store it?
Yes. Cool the brewed chai to room temperature, then refrigerate overnight for best flavor. Reheat gently before serving or enjoy cold. Always strain before drinking.
How can I change the spice level or flavor profile?
Increase or decrease cardamom, peppercorns, or ginger to shift heat and aroma. Add 1/4 teaspoon lemon zest with the ginger for citrus notes, a few saffron strands for color, or a splash of vanilla for depth.
How do I roast the spices properly?
Preheat oven to 350 F. Spread whole spices and Sucanat in an ovenproof vessel and roast 6 to 10 minutes, swirling often. Stop when they become very aromatic and just start to smoke. Transfer immediately to a grinder so they do not continue to cook.
Can I use pre-ground spices instead of roasting whole spices?
Yes, but the flavor will be less bright and layered. Roasting whole spices unlocks oils and gives a deeper, fresher taste. If using pre-ground, add about 1 teaspoon for the same batch and skip the roasting step.
What grinder should I use and how long will the powder keep?
Use a dedicated spice grinder, coffee grinder, or mortar and pestle. Grind to a fine powder right after roasting. Store in an airtight container in a cool, dark place for up to one month for best flavor.
Can I use plant-based milks?
Yes. Unsweetened oat, almond, or soy milk work well. Heat gently because some plant milks can separate if overcooked. Expect slightly different texture and foam than dairy.
How should I sweeten the chai if I do not have Sucanat?
Substitute raw cane sugar, unrefined brown sugar, honey, or maple syrup. Add sweetener to the milk while heating so it dissolves. Adjust to taste.
Is this chai caffeinated?
No. This herbal garam chai contains only spices, ginger, water, and milk, so it is naturally caffeine-free unless you add tea leaves.
Can I make the chai ahead and store it?
Yes. Cool the brewed chai to room temperature, then refrigerate overnight for best flavor. Reheat gently before serving or enjoy cold. Always strain before drinking.
How can I change the spice level or flavor profile?
Increase or decrease cardamom, peppercorns, or ginger to shift heat and aroma. Add 1/4 teaspoon lemon zest with the ginger for citrus notes, a few saffron strands for color, or a splash of vanilla for depth.
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