
Easy Homemade Chai Tea Mix
I’ll be honest… I’m not a tea drinker. In fact, I could probably go the rest of my life without drinking another cup of tea and I’d be alright. But take away my coffee and I’d have a hard time even getting through the day!
That being said, I do drink tea from time to time, but I’m pretty selective about what kind of tea I drink. It has to have the same bold flavours that a good espresso has, and for that reason pretty much the only tea I really enjoy drinking is chai tea.
What exactly is chai tea anyway?
Chai tea originates from India, and funnily enough, calling it chai tea is actually a bit of a misnomer because chai literally means tea in India! So technically chai tea really means “tea tea.”
But chai as we know it is a very distinct type of tea, made with black tea and a mixture of warming spices like cinnamon, cloves and ginger (among others).
The chai tea mixture is then steeped in water and brought to a simmer over heat to extract maximum flavour (and medicinal benefits) from the tea and spices. Finally, milk and sugar/sweetener is added, and then the liquid tea is strained into mugs to be enjoyed. (You could also strain the tea and then add warm milk and sweetener, but I like adding it before straining as it gets heated in the same saucepan and even more flavour gets extracted and infused right into the milk).
Chai is admittedly delicious and almost as invigorating as a rich latte, especially on a chilly fall or cold winter day. And while I do tend to keep a few chai tea bags on hand for quick steeping, there’s nothing like homemade chai tea, made with crushed whole spices and looseleaf black tea.
But lest you think that making your own chai tea from scratch is difficult, let me reassure you that I wouldn’t waste my time making it myself (or sharing the recipe with you) if it was.
How to make homemade chai tea mix
Making your own homemade chai tea mix is actually super easy, and it takes just a minute or two to whip up a quick batch!
You can make it fresh when you’re in the mood for sipping some chai or you can make up batches ahead of time and keep them on your shelf.
This chai tea mix also makes a great homemade gift, especially for Christmas. Package it in a Mason jar or a decorative bag or pouch, attach a pretty label and a recipe card (I’ve got printable versions of both under the “Labels” section of my Free Resource Library), and you’ve got a simple but impressive homemade gift for all of the tea lovers on your list! (And even us coffee lovers too;)
Start by gathering your ingredients, which include
- Looseleaf black tea (Assam or Darjeeling are best… I use organic Assam tea)
- Spices (cinnamon sticks, star anise, allspice berries, cardamom pods, whole cloves, black peppercorns and ground ginger)
Using a mortar & pestle (I love this handmade stoneware mortar & pestle from Roots & Harvest), gently crush the whole spices to break them into smaller pieces and release their aromatic oils. Add the tea and the ground ginger and mix well to combine. And that’s it! Just transfer it to a jar and it’s ready to go:)
As for brewing homemade chai tea, you’ll of need some water to steep the chai tea mix in, some milk or cream (or non-dairy milk) and some optional sweetener of choice (I prefer honey).
The recipe below makes enough for two servings, or about three cups of finished chai tea.
The chai tea mix on its own makes about ¼ cup and fits nicely in a 4oz Mason jar or similar.
Whether you make this for yourself or for someone else, you’ll want to label your homemade chai tea mix. Be sure to download the printable labels I use. You’ll find them –along with some printable recipe cards for gifting– under the “Labels” section of my Free Resource Library.
You can either print the labels on regular printer paper and then cut and paste them, or they’re designed to fit these brown kraft paper sticky labels (the same ones I use for labelling all of my homemade goodies).
If you’re gifting your chai tea mix, print out the recipe cards and paste onto card stock and include the recipe along with the tea. You could even package it along with a set of mugs for an inexpensive but impressive gift from the heart!
Finally, if and when you do make this recipe, be sure to leave a review below to let me know what you think! Or take a photo and tag me @thehouseandhomestead over on Instagram and I’ll happily re-share:)
Oh, and above all else, enjoy!!!

Easy Homemade Chai Tea Mix
Ingredients
- 2 cinnamon sticks, broken into pieces
- 3 star anise pods
- 1 teaspoon whole cardamom pods
- 1 teaspoon allspice berries
- 1/2 teaspoon whole cloves
- 1/4 teaspoon whole black peppercorns
- 1/4 teaspoon grond ginger
- 2 tablespoons looseleaf black tea
Instructions
1. Using a mortar and pestle, gently crush the cinnamon, star anise, cardamom, allspice, cloves and black pepper seeds. I find it easiest to crush each spice one at a time.
2. Add the ground ginger and black tea and use the pestle to mix them with the spices.
3. Package in a Mason jar or a decorative bag or pouch, add a pretty label and attach a recipe card (you can make your own or download the labels and recipe cards I use from my Free Resource Library) and either store on your own shelf or gift to someone you love!
Notes
To make the Chai Tea
Ingredients
1 jar/package chai tea mix
2 cups water
2 cups milk or cream (or non-dairy milk substitute)
1 tablespoon sweetener of choice (sugar, honey, maple syrup)
Directions
1. Transfer chai tea mix to a medium saucepan, along with 2 cups of water. Bring to a boil, then reduce heat to medium and simmer for 10 minutes.
2. Add 2 cups of milk or cream and one tablespoon honey (or other sweetener of choice). Bring back to a simmer over medium heat and simmer for another 5 minutes.
3. Strain, serve and enjoy hot!
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• Grow your own groceries
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💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
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The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
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Here’s a glimpse of what you’ll learn inside the Society:
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🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
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🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
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Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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Head over using the link in my bio!
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In this issue:
🌱 How to forage and use five common edible and medicinal weeds
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👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
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🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
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Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
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Whether you live in the city and grow a few herbs on your balcony, have a few backyard chickens in the suburbs or live in the country and have a larder full of enough home-canned food to survive the apocalypse, if living a more homemade, homegrown, self-sufficient lifestyle is important to you, Modern Homesteading Magazine was made for you!
Read it today through the link in my bio!
https://modernhomesteadingmagazine.com/
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A perfect condiment for all your summer snacking!
https://thehouseandhomestead.com/radish-top-pesto-recipe/
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