Chai Teas

Chai Teas

Chai Tea originates from India and is commonly known as the national drink. In India, the tea is known as ‘Masala Chai’. This is because ‘Masala’ is the word for spice in Hindu and ‘Chai’ simply means tea. A fitting name for the tea as chai tea has a spicy taste that is delicious and warming. Traditionally Masala Chai was made by simmering milk and water with loose leaf black tea, spices and sugar, but exact recipes vary to local customs, so there is no fixed recipe. Many families in India often have their own versions!

Chai tea is a delightful mixture of black tea and spices, such as cardamom, ginger and black pepper. Some people like to add milk and sugar for a sweeter taste. Chai tea has a spicy, warming, and soothing effect and gives a wonderful sense of wellbeing. It's difficult to resist a second cup! The increase in the popularity of chai tea has led to a range of new variations. These days, the spices are not just married with the original black tea but also green teas, like our Ronnefeldt Morning Dew Chai loose leaf tea sold at £5.80 for 100g.  We also have an exciting flavoured chai infusion with our Ronnefeldt Chai Vanilla loose leaf tea sold at £6.30 for a 100g bag. Typically Chai tea will contain caffeine as it is based on traditional tea. However here at Cup of Tea we offer a caffeine-free version, our Ronnefeldt Ayurveda Chai sold at £5.30 for 100g bag.

Many people frequently ask whether we use milk or sugar when drinking chai tea! Simply put, you can drink chai tea whichever way suits you best. However, we recommend if you are going to add milk that it is hot as this brings out the full flavour of the tea and spices. Traditionally condensed milk was used for Masala chai but in western countries whole milk is generally preferred. If you choose to brew your chai tea with condensed milk you may wish to skip the sugar as condensed milk is often sweet enough! Alternatively, we recommend brown sugar with chai tea as it draws out that spicy flavour and can create a delicious caramelised taste. Chai tea is well suited to autumn as the spicy taste and mysterious flavours are ideal for a cosy night by the fire!


Chai Recipes

The modern world has elevated Chai to many new avenues such as; chai latte, chai ices, milkshakes, chocolate chai, decaf and so on. Have you ever thought about using Chai tea in different methods of cuisine? Here at Cup of Tea we have three of our favourite recipes using some of our loose leaf Chai Tea to share with you. Firstly a delicious Chai Latte! A Chai latte is similar to a traditional latte that contains espresso and steamed milk. However, the espresso is substituted for a spiced tea concentrate. A Chai tea latte is made with steamed milk, resulting in a foamy, light texture with a much creamier taste that that of a traditional chai tea. 


1. Chai Latte


Chai Loose leaf tea (we recommend Ronnefeldt Chai Tea £5.50 for a 100g bag) 

Boiling water, 1/2 cup whole milk, honey or sugar to taste, cinnamon or nutmeg to sprinkle



Brew Ronnefeldt Chai loose leaf tea with freshly boiled hot water for 3 to 4 minutes.

We recommend a slightly stronger brew, used a slightly heaped teaspoon of tea per cup

Warm some milk in a pan and then whisk to get a frothy texture.

Combine the milk with the Chai tea.

Add honey or sugar to taste.

Sprinkle a dusting of cinnamon or nutmeg.



2. Chai Shortbread biscuits

There are many ways to combine loose leaf chai tea for a fun twist when baking.  When cooking with tea we recommend crushing the loose tea leaves as fine as you can; there will be a crisper consistency if you leave the leaves bigger.

We have a delicious recipe for Chai Tea Shortbread which we think you will love! Enjoy with a hot cup of Assam Tea such as Ronnefeldt Assam Golden Broken Tips £5.60 for a 100g bag.



12 teaspoons of Chai loose leaf tea (we recommend Ronnefeldt Chai Vanilla Tea)

115g butter

270g Plain flour

85g light brown sugar

2 teaspoons baking powder

1 egg

1 teaspoon vanilla extract

Pinch of salt

200g melted milk chocolate (to drizzle on the top)



Preheat your oven to 180 degrees.  Put your loose leaf tea in a saucepan and lightly toast over a medium heat, stirring regularly. The tea will become fragrant when it is ready. Place the tea leaves in a blender and grind into small pieces.

In a bowl, sift the flour, ground tea, salt and baking powder together. In a separate bowl mix the butter and sugar together until you have a creamy consistency. Add the vanilla extract and the egg and combine well.

Transfer the dry ingredients into the wet mixture and mix well until all the ingredients are combined.

Use your hands to form the dough into a ball, cover in cling film and put in the fridge for a couple of hours.

Lightly flour your work surface and transfer your dough, roll out the dough to roughly ½ inch thick. Use a biscuit cutter to cut out your shortbread biscuits. Prepare a baking tray with parchment paper and bake your biscuits for 15 minutes in the oven.

While the biscuits are cooling, heat some water in a small pan. Cover the pan with a heat-proof bowl and make sure the steam cannot escape.  Melt the milk chocolate in the bowl stirring occasionally until it is completely melted. Drizzle the melted chocolate over the cooled biscuits!



3. Chai Cupcakes

Here at the Cup of Tea head office we love a sweet treat to enjoy with our tea. We have a delicious recipe for vanilla cupcakes with a Chai ganache!



120g butter

120g caster sugar

3 eggs

1 teaspoon vanilla extract

120g self-raising flour

2 tablespoons milk

2 tablespoons of Chai loose leaf tea (we recommend Ronnefeldt Ayurveda Chai)

300ml single cream

400g white chocolate, finely chopped



Preheat your oven to 180 degrees. Grease a 12-hole muffin tray with butter or paper cases.

Cream the butter and sugar together in a bowl. Beat the eggs in a little at a time. Add the vanilla extract.

Fold in the flour, adding a little milk.

Spoon the mixture into your muffin tray and bake for 15 minutes or until they are golden brown.

Set aside to cool.

To make the Chai ganache place the white chocolate in a heat proof mixing bowl.

Place the loose leaf tea and cream in a pan and slowly bring to the boil.  Remove from the heat just as it starts to boil.

Strain your tea and cream mixture to remove the tea leaves, and pour over the chopped chocolate. Leave for 5 minutes to allow the chocolate to melt.

Whisk the mixture until smooth and set aside to cool. The consistency should be thick but still spreadable. Spread your Chai ganache over your cooled cupcakes and serve.

Enjoy with an exquisite cup of our Ronnefeldt Assam Golden Melange!


Posted by cup of tea admin
20th September 2017

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