Prep Time: 0 Minutes
Cook Time:
Active: 15+ Minutes
Inactive: 15 Minutes 


Approx. Total/Net Carbs for Entire Dish: 
4 g / 4 g


  • 4 cups water

  • 1 cup unsweetened, full fat coconut milk

  • 3 tbsp loose leaf black tea

  • 1/2 tsp ginger powder

  • 1/2 tsp cinnamon

  • 5 green cardamon pods, crushed

  • 2 cloves

  • 1/2 tsp fennel seeds

  • Dash of nutmeg

  • 1 tsp coriander powder

Tips & Substitutions

  • How do I know if my tea is simmering? If you see a bubble or two coming up every one to two seconds then it is simmering!

  • Can't find cardamon pods? Substitute 1/4 teaspoon of ground cardamon.

Feeling adventurous? Try some of these additions to spice up your chai! 

  • Ginger

  • Black Peppercorn

  • Star Anise

  • All Spice


  1. Add water to medium saucepan and bring to a boil.

  2. Mix in all of the spices and bring down to a simmer. Simmer for as long as you wish from 15 minutes to overnight (with the heat off) depending on the depth of flavor you want to create (the longer the better).

  3. Add the coconut milk and bring the mixture just to boil again. Don't make it too hot! Then return the mixture to low heat so it’s at a gentle simmer.

  4. Add your tea and let it infuse while simmering for about 5 minutes. If you want more caffeine or more of that astringent "tea-like" taste, steep it longer.

  5. Pour your chai through a strainer to get out the tea leaves and remaining spices.