Lavender Spiced Chai Latte

Find yourself a cup of tea; the teapot is behind you. Now tell me about hundreds of things. ~SakiImage

This is my second post on tea and I guess the quote affirms my love for tea- that is if you could see the absence of great quotes from other posts :-)   I would never ever refuse a cup of tea and always had a great company at home and outside to enjoy the small cups of goodness.

A great contrast to my “tea-crazy” self,  my husband is not much of a “tea” or a “coffee” person.  When he first told me of this, I asked him- “Seriously? what kind of person are you??   Five years into marriage, the tea evangelist in me finally managed to get him to (occasionally) enjoy the masala chai that I make at home.

So when this Friday he asked me for a cup of the chai, I tried a slightly different version of the regular masala chai that turned out great.



  • Water- 4 cups
  • Loose black tea leaves- 3  tsp, I used Darjeeling tea
  • Cinnamon- 1 Tsp (coarsely crushed bark).
  • Ginger (grated)- 1 tsp
  • Cardamom- 3-4 pods crushed
  • Grated nutmeg- a pinch
  • Dried Lavender buds- 1/4 tsp



  • Place 3 cups water in a small saucepan.
  • Add cardamom, cinnamon, ginger, nutmeg and Lavender.
  • Add sugar per taste if you are using or any sweetener)
  • Bring to a boil over high heat.
  • Reduce heat to low
  • Simmer until the mixture (and your kitchen) smells aromatic, about 10 minutes.
  • While the tea is simmering, prepare the milk.
  • If you have a milk frother at home, go ahead and use it.  I do not have one, so I  used the following trick that turned out pretty well.
  • Heat milk in microwave for about a minute. Transfer to a glass jar with a tight lid.  Shake vigorously for about 30 sec.
  • Open the lid carefully and with the back of your spoon hold off the froth.
  • Strain the tea into cups and add milk.
  • Spoon the froth and top off the chai.
  • Dust lightly with cinnamon powder and enjoy

Note: I used 2% milk and the froth was good enough.  You can use whole milk for thicker froth.