Spiced Cinnamon & Ginger Chai

by Jess Elliott Dennison

Spiced Cinnamon & Ginger Chai

by Jess Elliott Dennison

Whilst I love the big traditional feast on the 25th December, for me, the best part of the holiday season is those

days in the kitchen between the big events. It's the lazy mornings in PJ's with the radio on and a pan of chai on the stove to keep returning to.

I like to make my chai with organic raw cow’s milk, but you could of course use a plant-based milk. I throw in cinnamon, cardamon, ginger, fennel seeds and whole black peppercorns as they give the warming drink a spicy kick. Feel free to have a play with your favourite spices too.

Recipe & Method


Spiced cinnamon & ginger Chai
1 teaspoon fennel seeds

1 tablespoon cardamon pods, crushed

3 cinnamon sticks

1 teaspoon whole black peppercorns

1 litre (4 1/4 cups) organic raw cow’s milk or plant based alternative

2 tablespoons loose leaf black tea

1 teaspoon freshly grated ginger

Maple syrup, to taste


1. First place the fennel seeds, cardamon, cinnamon and peppercorns in a medium pan on a low-medium heat.

2. Gently toast for 2-3 minutes until fragrant. 

3. Add in the milk, tea and ginger until gently simmering. 

4. Either strain and drink straight away, adding maple syrup to taste. Or for a stronger flavor, allow to infuse for longer before straining.

About Jess Elliott Dennison

Jess is the founder of Elliott’s, a Cafe, Shop, Studio and Events space in Edinburgh that celebrates simple cooking and life in the kitchen. She is the author of 3 much-loved cookbooks, Tin Can Magic, Lazy Baking and Salad Feasts. Her little girl Nora turns 1 this November.