Homemade Loose Leaf Chai Tea

Have you ever thought about productizing something? You know, going out on a limb with your famous cookie recipe and turning into a real company? Like many food-obsessed creative minds, I definitely have. The first question I alway ask myself? "How many of that could I eat in one day?"

As much as I'd like to say that question is meant to judge the quality of the item, it's not. Nope--when I ask myself these questions, its totally selfish. I'm asking because I know that in order to take something to market, you'll need to test and test and retest and retest until you can't tell version 1 from version 201 anymore. And if I'm going to have to go through that, then I better be willing to essentially live off of the recipe. 

Here's the one and only thing that's ever resulted in a "yes" answer: Chai. 

Chai is my reset, my comfort zone, my happy moment, and most of all my drink of choice. I've already confessed my love of ginger here, and guys, chai is definitely my favorite way to use ginger. 

Nothing feels more like thriving than sipping on a cup of chai, remembering the vibrant colors of India. Nothing feels more like hitting the reset button than sitting down with a steamy mug and slowly sipping, thinking of nothing else.

Loose Leaf Chai Tea Mix

Paleo, Primal, Gluten-Free, Grain-Free, Vegan    |       |    Print Friendly and PDF

Chai can be—and should be- adjusted to your tastes. Start here, and then change proportions until you’ve found your person blend.

Yields: 1/3 cup loose leaf tea mix   |    Total Time:


  • 20 black peppercorns
  • 20 cloves
  • 2 teaspoons fennel seed
  • 2 teaspoons anise seeds
  • 2 2-inch sticks of cinnamon
  • 2 teaspoons coriander
  • 1 teaspoon allspice
  • 1/2 nutmeg mace
  • 1/4 cup dried ginger (found in the tea isle - this is not candied ginger)
  • 1 dash cayenne
  • 1/4 cup black tea leaves
  • 1 teaspoon cocoa powder


  1. Measure out the whole spices and place in a small skillet. Heat over low heat, just until the spices are fragrant. Remove from heat.
  2. Roughly grind the spices. Add the other ground spices to this mix at this point.
  3. Toss the ground spices with the tea, ginger and cocoa.
  4. Store in an airtight container.
  5. To serve: Heat 8 ounces of water to a boil. Place a tea basket in your mug, and fill with 1-2 teaspoons tea mix. Pour hot water over the tea. Allow to brew for 3-5 minutes. Add milk of choice (I recommend almond or coconut) and honey to taste.