Chai Tea

Chai Tea

3.8 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 81.8
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 135.1 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 11.0 g

View full nutritional breakdown of Chai Tea calories by ingredient


Introduction

A spiced drink you can enjoy hot or iced A spiced drink you can enjoy hot or iced
Number of Servings: 8

Ingredients

    8 - Black Tea bags
    3/4 cup Splenda
    16 Whole Cloves
    8 Slices fresh ginger
    3 Cinnamon Sticks
    1 Licorice Root (optional)

Directions

Makes 8 1-cup servings

Add all ingredients to a stock pot and cook on low heat, covered for 1 - 1 1/2 hours. Stir occasionally.

Store in airtight container in fridge for up to 4 days.

Serve: Fill glass 3/4 full of Chai mix, then finish with soy milk

Number of Servings: 8

Recipe submitted by SparkPeople user JMPLOVER.

Member Ratings For This Recipe


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    Good
    Love this. Used star aise (2) instead of licorice root. Delicious. - 9/2/19


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    Incredible!
    I love this chai tea recipe! Delicious! - 1/17/19


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    I love this chai tea recipe! Delicious! - 1/16/19


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    Bad
    there is no mention of how much liquid to use as it is now you can't cook those items the way the recipe reads. - 9/3/18


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    Bad
    So good. It was awesome!!! Love it. I'll give full 1 star ;) - 10/31/17


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    Incredible!
    I love, Chai Tea! I will use almond milk instead of soy (I'm hypothyroid) - 7/13/17


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    Incredible!
    So tasty! - 6/28/17


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    Can't wait to try this at home!!
    - 4/11/17


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    My dear friend only drinks Chai tea. wiill give her this recipe! - 4/8/17


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    How much water does the recipe call for? - 3/25/11

    Reply from CD7258260 (3/25/11)
    I usually fill a pot with water. I would say no less than 16 cups.



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    Incredible!
    This is really good!! I used Agave syrup and Whey-low sweetner instead of splenda because they are natural. Also, Truvia and Ideal are better alternatives to Splenda. Thanks for sharing!! - 12/15/10