Chilled Chai refreshment

I came across this recipe the other day and it took me back to hanging out with one of my best and oldest friends, Ruby.  We would come home from school and then college and chill at Ruby’s house and she would make us endless Chai and toast 🙂 Ruby still makes this for me whenever I visit and it’s almost a meal in a glass.

This is a chilled alternative for summer and it hits all right spots with a balance of sweet and spicy, spiked with heavy doses of fresh ginger, cardamom, black pepper, clove, star anise, and cinnamon. It’s a melting pot of some of my all time favourite flavors. Energizing without being overpowering, and delicious with any kind of tea you like! Try it out today and grab a few moments in the garden to enjoy 😉


  • 6 cups water
  • 1/3 cup honey, maple syrup, or sweetener of choice
  • 16 pieces fresh ginger, 1 to 1 1/2” round by 1/8” thick
  • 14 whole cloves
  • 10 whole cardamom pods
  • 3 2-3” cinnamon sticks
  • 2 teaspoons black peppercorns
  • 2 whole star anise
  • 5 black or rooibos teabags (I used assam tea)
  • 3 cups milk of choice (I like almond)

Bring water and honey to a boil in a large stock pot. Add all spices and reduce heat to low. Simmer another 30 minutes, covered, then remove from flame and add teabags. Cover, and let steep at least 20 minutes, or as long as you like (I let mine steep at least an hour or two—you can steep as long as you like for added spice). Strain through a fine mesh sieve or cheesecloth into a carafe or jar, discard spices, seal, and refrigerate. Will last in the fridge for up to a month. Combine with milk of choice, hot or cold, in a 2 parts concentrate to 1 part milk ratio.


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