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Cardamom Chai

Try this warm beverage from San Fran's Tava Kitchen
Chai Latte


Chai Latte

Try a Cardamom Chai from San Fransisco's South Asian restuarant Tava Kitchen. Chai is perfect this time of year, with its spicy yet sweet flavor thanks to cinnamon, cardamom, cloves, and even the unexpected sprig of fennel.



Chai Spice Blend

  • 3 Tablespoons ground cardamom
  • 2 ½ Tablespoons whole fennel seeds
  • 1 Tablespoon whole cloves
  • 2 Teaspoons freshly ground black pepper
  • 1 Teaspoon nutmeg

Hot chai

  • 2 quarts water
  • 1 Cup whole milk
  • 2 ½ Tablespoons chai spice blend
  • 2 inches cinnamon bark
  • 2 Tablespoons tea leaves
  • ½ Cup sugar


Chai Spice Blend

Mix spices together, then store in an airtight container in a cool, dark place until ready to use.

Hot chai

Add water and milk to a four-quart stockpot. Add chai spice mixture and cinnamon bark and bring to a boil.

Reduce heat to medium and simmer for 20 minutes. Stir regularly to prevent scalding and to aerate the spices.

Turn off heat and add tea leaves and sugar. Stir until sugar has dissolved. Let stand for 10 minutes to steep the tea leaves.

Pour through a fine mesh strainer or cheesecloth to filter out excess particles and spices.