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

Created by food writer Jess Elliott Dennison, Elliott’s celebrates simple cooking and life in the kitchen.

Elliott’s Studio; a green-fronted tenement building on Sciennes Road in Edinburgh is an extension of Jess’s home and where she cooks, writes recipes and teaches.

Jess’s work is inspired by the produce, colours, textures and rituals that each season brings. She is the author of 3 much-loved cookbooks, Tin Can MagicLazy Baking and Salad Feasts. Her little girl Nora turns 2 this November.