Slow-Cooker Chai

One of my best friends and I have an annual tradition of going apple picking together every fall. When we get home, we always prepare a lunch where every recipe uses some of our freshly picked bounty. The best part of this day (aside from daydreaming about all the apple recipes we’ll make) is coming home to the aroma of slow-cooker chai. I make a batch in the morning before departing for the orchard, and it has remained our favorite drink to sip while we prepare our apple feast.

Homemade chai is usually made on the stovetop, but I love the ease of making it in a slow cooker. Simply bundle all the spices together in cheesecloth, and let them steep in a slow cooker filled with water for several hours. Then, just before serving, add the tea bags and a can of sweetened condensed milk. The result is a heavenly, deeply spiced drink that will warm your soul.

Serve this slow-cooker chai on Christmas morning while opening gifts, or the next time you find yourself having a slow, sleepy start to your day. It’s the perfect pairing with a quiet weekend of baking, or for sipping while you curl up with a favorite book.

Ingredients for Slow-Cooker Chai

• Spice blend: Our chai spice mix includes a warm, spicy blend of fresh ginger, cinnamon, whole cloves, cardamom pods and peppercorns. The warm, woody, slightly sweet cinnamon and cloves help temper the sharp bite of the ginger and pepper.
• Black tea bags: You can use any black tea you like to make this slow-cooker chai, but Assam is the standard choice for chai.
• Sweetened condensed milk: Adding a can of sweetened condensed milk to the slow cooker makes every sip supremely creamy, and helps balance the peppery bite of the warm spices.

Directions

Step 1: Make a spice bundle

Place the fresh gingerroot, cinnamon sticks, whole cloves, cardamom pods and whole peppercorns on a double thickness of cheesecloth.

Gather the corners of the cloth to enclose the seasonings, then tie the cloth securely with a string. Place the spice bag in 3-1/2 quarts of water in a 5- or 6-quart slow cooker. Cook the spices in the water, covered, on low for eight hours. Discard the spice bag.

Step 2: Steep the tea

Add the tea bags and steep them, covered, for three to five minutes according to taste. Discard the tea bags. Stir in the milk and heat it through. Ladle the chai into cups and serve it warm.

Slow-Cooker Chai Variations

• Dirty chai: For an extra kick of caffeine, add a single (or double) shot of espresso to your mug before pouring the chai on top.
• Chaider: To make chaider, omit the sweetened condensed milk and replace it with 16 to 24 ounces of apple cider.
• Iced chai: If you want a cooler drink to sip, serve the chai over ice to make an iced chai latte, or transfer it to a pitcher and cool it completely before serving it.

How to Store Slow-Cooker Chai

Let the slow-cooker chai cool completely, then transfer it to a pitcher or an airtight food storage container. Keep it refrigerated for three to five days.

How should you reheat slow-cooker chai?

Reheat the slow-cooker chai in a slow cooker until it’s warm, or warm it in a saucepan on the stovetop over medium-low heat. For individual servings, microwave the chai in microwave-safe mugs until it’s hot.

Slow-Cooker Chai Tips

Can you use another type of milk for slow-cooker chai?

We make our slow-cooker chai recipe with sweetened condensed milk, but you can substitute an equal amount of heavy cream or evaporated milk for an equally creamy result. For a lighter drink, try half-and-half cream, whole milk or your favorite milk alternative. I recommend oat milk or coconut milk, as they complement the spices in chai and have the creamiest consistency of the nondairy milks.

Keep in mind that these substitutes lack the sweetness of condensed milk, so you may wish to add additional sugar or sweetener to the tea. Start with 1/4 cup of sugar, honey or maple syrup, and add more gradually until the chai reaches your desired level of sweetness.

What can you serve with slow-cooker chai?

Serve slow-cooker chai with an array of sweet and savory foods, like potato-filled samosas or cauliflower pakora soup. If you’re looking for a sweeter treat, pair chai with a classic butter cookie or a batch of tender shortbread. Or lean into the warm spices even further and pair your chai with cozy apple bread or gingerbread Bundt cake.