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Warm up this holiday season with this cozy Gingerbread Chai made with black tea, fresh ginger and warm spices.
It’s officially cozy season! While I’m a coffee lover all year round, there’s something about a good cup of chai (tea) that really hits the spot when the weather turns cooler.
And what better way to get into a festive mood than gingerbread chai!
I adapted this recipe using my mom’s delicious Adrak Chai recipe. This recipe is made the desi way, starting the same way as masala chai, but with flavors that remind you of your favorite gingerbread cookie.
Table of Contents
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If you’re looking for more warm and cozy drink recipes, here are some of our favorites:
Ingredients & Notes
- Black tea – use the best quality tea you can find for this recipe so that it shines with the other flavorings in here.
- Ginger – fresh ginger is best for this recipe. Dried ginger may also work in a pinch!
- Spices – cinnamon, cloves – spice up this to taste just like your favorite gingerbread cookie
- Brown sugar – my preferred sweetener for this tea, but feel free to use white sugar instead and maybe add a little more of the molasses in your cup.
- Molasses – this is the key ingredient for gingerbread cookies. Adding it to this chai gives it the holiday flavor you are craving. Adjust the amount to your preferences.
How to make Gingerbread Chai?
- In a pot, add 1 cup water with chopped ginger. Cook for 3-5 minutes on low heat to infuse the ginger into the water.
- Next, add in 2 cups of milk and let it cook, just until it starts to boil.
- Add in the cinnamon, cloves, brown sugar and black tea (or tea bags).
- Cook on low to medium heat for 3-4 minutes, or longer, depending on how strong you prefer your tea.
- To each cup add about 1 tablespoon of molasses, then strain the tea into the cups.
- Serve warm with extra sugar on the side and your favorite cookies to dip.
Recipe Tips
- I highly recommed using good quality tea for this recipe. I do find using tea bags easier than loose leaf tea.
- Adjust the spices to your liking, adding more or less as you prefer.
- This chai is best enjoyed fresh. If you do have leftovers you can store it in the refrigerator and warm it up within 2-3 days.
Recipes you’ll love
If you’re looking for more holiday recipes, here are some you’ll love:
- Gingerbread Latte Cookies
- Holiday Cookie Board
- Candy Cane Chocolate Chip Cookies
- Candy Cane Macarons
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Gingerbread Chai
Ingredients
- 1 cup water
- 2 cups milk
- 1 knob ginger about 1 inch, sliced
- 1 stick cinnamon
- 3-4 cloves
- 2 tbsp brown sugar
- 2 tbsp black tea or 2 tea bags
- 1-2 tablespoons molasses
- whipped cream optional
Instructions
- In a pot, add 1 cup water with sliced ginger. Cook for 3-5 minutes on low heat to infuse the ginger into the water.
- Next, add in 2 cups of milk and let it cook, just until it starts to boil.
- Add in the cinnamon, cloves, brown sugar and black tea (or tea bags).
- Cook on low to medium heat for 3-4 minutes, or longer, depending on how strong you prefer your tea.
- Turn up the heat and bring it to a boil. Turn off the stove as soon as it comes to a boil.
- To each cup add about 1 tablespoon of molasses, then strain the tea into the cups.
- Top with whipped cream if you like.
- Serve warm with extra sugar on the side and your favorite cookies to dip.
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