Chai tea

In Hindi, "chai" simply means tea. In India, masala chai — spiced tea — is brewed on stovetops and sold by street vendors in small glasses, typically a strong black tea simmered with milk, sugar and a mix of whole spices. In Canada, "chai" has come to mean that spiced style specifically. Classic chai spices include cinnamon, cardamom, ginger, cloves and black pepper, with star anise, fennel or nutmeg appearing in some blends.

Most chai is built on a robust black tea such as Assam, which has the body to hold its own against milk and spice. Rooibos and herbal chai blends offer the same warmth without caffeine.

A good chai is warming and layered: sweet cinnamon up front, floral cardamom in the middle, and a peppery, gingery heat that lingers. With milk and a little sweetener it becomes creamy and dessert-like; brewed plain it is brisker and spicier. Some blends add vanilla, chocolate or orange peel for a rounder cup. Browse our selection above to compare traditional and caffeine-free versions.

For a quick cup, steep 3 g of chai in 250 ml of water at 95–100°C for 4–5 minutes, then add milk and sweetener to taste. Chai uses a little more leaf than plain black tea because the spices need to come through the milk.

For a stovetop chai latte, simmer 3 g of chai in 125 ml of water for 2 minutes, add 125 ml of milk (dairy, oat and soy all work well) and bring it back to a gentle simmer for another 3 minutes before straining. Sweeten with sugar, honey or maple syrup — a very Canadian twist.

Black tea chai carries a moderate amount of caffeine, similar to a cup of black tea, though the milk and spices make the cup feel gentler. Rooibos chai and herbal chai blends are caffeine-free, which makes them a cozy option for evenings.