There are many variations of chai, but I mostly enjoy a classic chai rendition. I’m old-fashioned like that.

This recipe by Beth of Tasty Yummies has never let me down.

I had quite a collection of teas and spices that were bought even before I started my zero waste journey a year ago. Whoops! I used the tea anyway knowing there’s a good dose of other spices and sweetness in this mix.

I wanted to make quite a bit to last me through the winter break that just started. Yay!


  • Black tea (I used English breakfast as that’s what I had on hand)
  • Cinnamon sticks
  • Black peppercorns
  • Cardamom pods or seeds
  • Vanilla bean
  • Ginger
  • Nutmeg
  • Star anise
  • Orange zest (I happened to have oranges at home but I usually don’t and just leave this out)
  • Cloves
  • Honey and / or sugar of preference

Simmer together for approximately 20 minutes, then strain. Alternatively, all ingredients can be packed into a cloth bag or piece of cheesecloth closed tight then removed once simmering is complete.Refrigerate the chai portion. It can be enjoyed iced, hot, with, or without milk of choice.

I like mine iced with homemade cashew-almond milk. The ratio of chai to milk here is 1:1.

Paired with special sugar cookies on a handmade plate makes it an extraordinary treat.

Peace and love



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