Spiced Chai
Aromatic spiced chai with 2 servings at 10 mg each. Coconut oil melds with the traditional chai spice blend.
Recipe Planning Notes
Best for first-time or low-complexity batches with forgiving steps.
A fragrant, warming chai where cinnamon, cardamom, ginger, and cloves dominate the palate. The coconut oil adds richness while the bold spices mask any herbal notes completely. Each cup delivers 10 mg.
Use the calculator handoff below to review portion strength, batch scaling, and prep assumptions before cooking this recipe.
What to Expect
A fragrant, warming chai where cinnamon, cardamom, ginger, and cloves dominate the palate. The coconut oil adds richness while the bold spices mask any herbal notes completely. Each cup delivers 10 mg.
Scale This Recipe
Resize the batch and keep the calculator handoff, shopping list, and summary aligned.
BatchCraft scales the source material with the recipe so your target 10 mg per serving stays stable. If you keep the original 1x source amount and only stretch the tray, per-serving strength changes fast.
Recipe Summary
Kitchen Dosing Reference
Based on 2 total portions in this batch.
Assumes 1 tbsp is about 14.2g of infused fat.
Useful for dosing sauces, toast, and baking add-ins.
Pantry Check
Mark what you already have and copy only the remaining items for this batch size.
Prep Plan
Use this as your quick kitchen brief before heat, timers, and cleanup start competing for attention.
Before You Start
- Clear counter space and label a finished-storage container before you start.
- Measure 28g of Coconut Oil and confirm your target yield.
- Set out a scale, strainer setup, and a written potency label for the final batch.
- Prepare a low, steady heat source and avoid boiling during infusion.
- Line your straining vessel before the hot infusion is ready so you can move quickly.
Time Blocks
- Prep window: 5 min
- Infusion / extraction window: 10 min simmer
- Total active project time: 15 min
- Before starting, read the full method once and confirm storage space is ready.
Batch Snapshot
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Ingredients
- 28g (2 tbsp) infused coconut oil
- 2 black tea bags or 2 tbsp loose leaf black tea
- 400ml water
- 200ml milk
- 2 cinnamon sticks
- 4 cardamom pods, lightly crushed
- 4 whole cloves
- 1 inch fresh ginger, sliced
- Honey or sugar to taste
How to Make It
- 1Simmer water with cinnamon, cardamom, cloves, and ginger for 5 minutes.
- 2Add tea and steep for 3-4 minutes.
- 3Add milk and infused coconut oil. Heat until steaming.
- 4Strain into 2 cups. Sweeten with honey or sugar.
Pro Tips
- ★Crush the cardamom pods lightly to release their flavor.
- ★Whole spices give better flavor than ground — toast them briefly in a dry pan first.
- ★For a creamier version, use full-fat coconut milk instead of dairy.
Serving Ideas
Serve hot in your favorite mug. Add extra honey for sweetness. Best as an afternoon or evening treat when you can relax.
Substitutions
No Double boiler? Use Slow cooker on low
Set to low/warm for 2-4 hours, stir occasionally
No Double boiler? Use Mason jar in simmering water
Finger-tight lid, simmer for 2-3 hours
No Cheesecloth? Use French press
Pour infusion into French press and plunge to strain
No Cheesecloth? Use Fine mesh strainer + coffee filter
Slower but effective
Switch coconut_oil to mct_oil
Flavor: More neutral and less coconut-forward.
Potency handling: Dose handling is similar, but liquid MCT is easier to portion precisely.
Texture: Thinner and better for droppers, capsules, and drinks than for gummies or baking.
Use when you want a pourable oil rather than a semi-solid carrier.
Shelf Life
Based on Coconut Oil carrier
Shopping List
- 28g (2 tbsp) infused coconut oil
- 2 black tea bags or 2 tbsp loose leaf black tea
- 400ml water
- +6 more
Load this scaled batch into the wizard with pre-filled values
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🫖 Spiced Chai recipe Aromatic spiced chai with 2 servings at 10 mg each. Coconut oil melds with the traditional chai spice blend. Includes scaled batch math, pr… Open the recipe and calculator handoff: /calculator/gallery/spiced-chai-2x10/ #BatchCraft #EdibleRecipe #oil #drinks
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