Chai-Spiced Milk

Some days are slower than others, and their ambitions should be structured accordingly. Take, for instance, this two-line poem by Vera Pavlova:

I have brushed my teeth.
This day and I are even.

Should this January 1st find you moving slowly, consider cozying up with Chai-spiced milk. It’s like a homemade tea latte with none of the milk-frothing expectation – perfect for the slow-moving day. Extra bonus: this baby warms you up, which is going to be key if you’re in Toronto or Ottawa tonight, where it’ll feel like -28 and -39 respectively.  Way to ring in the New Year, Wintertime.

Chai-Spiced Milk | One Wooden Spoon

Note: There are two variations listed below – one from a Mollie Katzen cookbook that I was flipping through yesterday, and one from my mum’s kitchen. While the first gives you more control over the nuance of the spiced flavour – you can adjust the spices to your taste – the second is simpler and makes fewer demands on your pantry. They’re both delish.

Chai-Spiced Milk (Slow Version)

adapted slightly from Mollie Katzen’s Sunlight Cafe


1.5 cup milk
1 cinnamon stick
1 tsp fennel seeds
8 cardamom pods
4 whole cloves
1/4 tsp ground coriander
ground cinnamon


1. Heat the milk, cinnamon stick, fennel seeds, cardamom pods, cloves and ground coriander in a small saucepan over medium heat. When the milk begins to simmer, reduce heat and allow it to simmer for 5 minutes, stirring occasionally.

2. Pour the milk through a sieve into your mug, discarding the whole spices. Stir in honey as desired, and sprinkle ground cinnamon over top.

Chai-Spiced Milk (Fast Version)


bags of Chai tea


1. Pour desired amount of milk into a small saucepan. Add Chai tea bags (1 per 1.5 cups of milk) and a drizzle of honey. Place over low heat, stirring occasionally, until hot but not boiling. Pour into mugs and enjoy!

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