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Björn’s Honey Chai Masala Tea

Björn’s Homemade Honey Chai Masala Tea with quartz crystals and garden-grown fennel seeds

Björn’s Homemade Honey Chai Masala Tea is a comforting tea inspired by India's flavors. It's also a great way to use up the honey at the bottom of the jar.


2 cups filtered water
3-4 black tea bags, non-flavored, such as PG Tips, Twinings English or Irish Breakfast or Cylon (use 4 bags if it’s a  weaker variety like Ceylon)
1 ½  to 2 tablespoons Björn’s Colorado Traditional Honey (or any variety you need to use up, use more if you like a sweeter Chai)
1 tablespoon of cane sugar (optional, only use if you like a sweeter Chai)
⅓ cup very roughly sliced fresh ginger
2 tablespoons whole fennel seeds
1 whole cinnamon stick
2-3 tablespoons whole green cardamom pods
1-2 whole allspice berries
2-4 whole, black, pink or white peppercorns
2-4 whole cloves
3/4 to 1 cup of milk, I prefer whole but any variety will work, even almond

Bring 2 cups of water to boil in a sturdy pot, I prefer a cast iron one but metal will work too.

Add tea bags to boiling water and bring water back to a boil. Then add all the honey, sugar (if using) and spices. Let spices and sugar simmer in tea for 5-8 min., depending on how much spice you like. Boil longer for more spice flavor.

Take the pot and pour tea through a kitchen strainer (fine mesh) into a measuring cup or pitcher. Then pour the tea back into the pot. Bring tea back to a boil, careful not to let it over boil, and let simmer for 3 more min. Once the tea is finished, use measuring cup or pitcher to serve, pouring into the mug from as high as you dare to create a bit of froth on top.

Honey Masala Chai can be made ahead of time and kept in the refrigerator until ready to reheat and serve. Stored in a mason jar with lid or covering, it keeps up to 5 days and maybe more with all the spices and sugar, which are preservatives. You can up the amount of spices if you like more flavor. Also, if you don’t have whole spices, it’s possible to use ground ones but you’ll want to use cheesecloth to strain the tea so you don’t get all the spice grit in your final product.