I love chai tea and since I've started making my own I prefer mine over all the others. You can adjust the spices to suit your taste, so use this recipe as a stepping stone to your perfect chai!
Prep Time5 minutesmins
Cook Time5 minutesmins
estimated time to come up to pressure15 minutesmins
Total Time10 minutesmins
Course: Drinks
Cuisine: Indian
Keyword: chai, chai concentrate, instant pot
Servings: 6cups of chai
Calories: 16kcal
Author: Kathy Hester
Ingredients
6cupswater
5slicesfresh ginger - about a 1/2 inch knob
4whole cinnamon sticks
6whole cloves
6whole peppercorns
10whole allspice berries
8cardamom pods
10regular teabagsblack, green, or roobios or 5 pitcher sized tea bags
sweetener of your choiceto taste - optional
Instructions
Add the water, ginger, spices, and teabags with tags removed to your Instant Pot.
Cook on high pressure for 5 minutes.
Let the pressure release naturally for 10 minutes, then carefully manually release the pressure. Remove tea bags and add sweetener to taste, if using.
I like to leave the spices in until it cools to infuse more. Then strain and refrigerate.
I add half concentrate and half nondairy milk to make my iced or hot chai. You can adjust that to suit your taste.
Notes
The nutritionals DO NOT include sweetener, so if you use one be sure to note those extra calories if you're counting.