A Moderately Spicy Chai

A Moderately Spicy Chai


  • 2 lbs. Loose Leaf Black Tea
  • 4 oz. Cinnamon (ground)
  • 2.6 oz. Cardamom (ground)
  • 2 oz. Nutmeg (ground)
  • 2 oz. Clove (ground)
  • 4 oz. Ginger (ground)
  • 6 oz. Black Pepper (coarse ground)
  • 2.5 gal. Water


Using the Toddy® Cold Brew System - Commercial Model, place dry ingredients in paper filter inside of the nylon strainer and shake or stir to mix the spices with the tea, then add water. Ensure tea and spices are well mixed and saturated. Steep for 16-24 hours. Remove filter; squeeze lightly to help drain excess concentrate.

Then add:

  • 0.6 oz. Cinnamon
  • 2 fl. oz. Vanilla Extract
  • 64 oz. Honey (diluted with a 1/2 cup of boiling water)

Stir or shake vigorously to dissolve the honey. To serve, steam one part chai concentrate with three to four parts milk. This is also delicious served over ice.

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