Combine a blend of neesh Spice Ceylon cinnamon, cardamom and cloves to go with your tea for the ultimate spiced chai experience. Ceylon cinnamon works best for this recipe with it’s subtle, mild aroma and flavor. 

• 1 tsp low-grown Sri Lankan black tea (Ceylon tea, preferably loose leaf) 

• 1/8 tsp Ceylon cinnamon (ground) 

• 1/8 tsp ground cardamom

• Pinch of ground cloves 

• 1 cup water (8 oz) 

• 1/2 cup milk (or non-dairy alternative) 

• 1–2 tsp sugar, honey, or sweetener to taste 

• Small saucepan 

• Teapot or heat-safe cup 

• Fine mesh strainer (if using loose tea) 

• Spoon 

• Heat Water and Spices: In a small saucepan, bring 1 cup of water to a boil. Add 1/8 tsp Ceylon cinnamon, 1/8 tsp cardamom, and a pinch of cloves. Simmer for 1 minute to release aromas. 

• Add Tea: Stir in 1 tsp Ceylon tea and let boil gently for 2 minutes. 

• Add Milk: Pour in 1/2 cup milk and bring to a gentle simmer, stirring occasionally. Watch to prevent boiling over. Simmer for 2–3 minutes for a creamy texture. 

• Sweeten: Add 1–2 tsp sugar, honey, or sweetener to taste. Stir until dissolved. 

• Strain: Pour through a fine mesh strainer into a cup to remove tea leaves and spices. If using a tea bag, remove it before pouring. 

• Serve: Enjoy hot, savoring the warm, spiced flavors of Ceylon cinnamon, cardamom, and cloves. 

• Use Ceylon cinnamon for its mild, sweet flavor; avoid stronger cassia cinnamon. 

• Adjust spice quantities to preference, but keep them subtle to balance the tea. 

• For a frothier chai, whisk after adding milk or use a frother. 

• Relish the aromatic, spiced chai experience with a gentle, energizing boost!