This post contains affiliate links.
Chai isn’t just for chilly mornings or fall time weather! This summer chai blend proves that a spiced cup of chai can be refreshing, cooling, and perfectly suited for warm weather!
Growing up, my mom always adjusted her chai blends with the seasons. She would use Ayurvedic principles to pick which ingredients would go into each seasonal blend. In the winters she’d add ginger and warm spices like cinnamon and nutmeg. In summer, she’d lean into ingredients that help balance heat, known in Ayurveda as pitta. Inspired by her summer blend, I’ve created this chai blend that’s fragrant, soothing, and perfect for making iced chai!
Why Make Your Own Summer Chai Blend?
Aside from being incredibly easy to make, store-bought chai mixes often rely on heavy, warming spices like cloves and copious amounts of cinnamon, which can feel too intense when it’s hot outside. A homemade blend lets you:
Control the ingredients so you can personalize it to your taste!
Dial up cooling elements like mint and rose petals.
Skip preservatives or artificial flavors.
Plus, blending your own spices is a simple ritual that makes every cup feel special!
Ingredients for a Cooling Summer Chai Blend
Here’s what I use:
- CTC Tea: This is the traditional strong black tea used in Indian chai. It holds up beautifully to spices and milk, hot or iced.
- Cardamom Pods: Lightly sweet and mildly cooling. I blend my cardamom pods whole for this recipe as they’ll be strained out.
- Cinnamon Sticks: A touch for balance, but feel free to reduce if you prefer a less warming effect.
- Star Anise: Adds a gentle licorice note to the chai.
- Dried Rose Petals: Adds floral aroma and cooling energy.
- Dried Mint Leaves: Refreshing and perfect for summer as well as cooling.
- Fennel Seeds: Naturally sweet and cooling, perfect for summer!
If you want an even cooler blend, you can skip cinnamon and star anise as they are warming. I use them in small amounts for flavor!
How to Use Your Blend
For Iced Chai:
- Simmer 1 tbsp of your summer chai blend with 1/4 cup water and choice of sweetener. Simmer and add 3/4 cup milk, simmer and strain.
- Strain, cool, and pour over ice.
For Hot Chai:
- Brew as you would traditional masala chai, adjusting the milk and sweetness.
Making your own summer chai blend is a simple way to bring tradition, flavor, and a touch of Ayurvedic balance into your daily tea ritual. Whether you enjoy it steaming hot or poured over ice, this blend keeps chai season going all year long!
Have you tried making your own chai blends? Share your favorite combinations in the comments below!
Print
Summer Chai Blend
Description
Make your own summer chai blend with cooling herbs and spices inspired by Ayurvedic traditions. Perfect for iced or hot chai all season long!
Ingredients
- three 2-inch cinnamon sticks, broken up
- 2 tbsp star anise pods
- 2 tbsp fennel seeds
- 2 1/2 cups CTC tea (I used Wagh Bakri brand)
- 1/4 cup coarsley ground cardamom pods
- 2 tbsp dried mint
- 3/4 cup dried rose petals
Instructions
Add cinnamon, star anise, and fennel seeds to a small grinder and coarsely grind. You don’t want a fine powder! Add tea, cardamom, mint, ground spices, and rose petals to a bowl. Mix well and store in an airtight jar for up to 6 months.
Use to make masala chai.
