Cozy Spiced Chai

Fresh, whole spices are combined with black tea and oat milk for a creamy, warm homemade spiced chai. This cozy mug will be the best you’ve ever had!

Have you ever wondered why chai brewed from a tea bag pales in comparison to the kind you get at Indian restaurants? I did too! And then I realized: those tea bags are sitting in the box for months, maybe even years. Of course the flavour doesn’t have the same level of warmth—it’s because the spices are old! So the best spiced chai ditches the tea bags and uses FRESH whole spices for maximum cozy, aromatic warmth. Friends, it is so worth it!

Why Homemade Masala Chai Is the Way to Go

“Masala chai” literally means spiced tea. But whether you call this masala chai or spiced chai, the flavour is absolutely divine! It’s perfect for a chilly day.

• So comforting . You’ve heard of comfort food, well, spiced chai is what I consider a comfort drink! (So is this Dirty Chai Latte if you want the comfort with a caffeine boost.)
• Café quality at home . This homemade recipe delivers the same flavour you get from an Indian restaurant or a good cafe because it uses fresh, whole spices which are less likely to dull in flavour.
• Creamy and sweet, without overdoing it . Some chai lattes are made with sweet syrups and the result is a drink that’s cloying. I love that this homemade version has just the right amount of sweetness!

Notes on Ingredients

This spiced chai recipe uses whole spices, which might require a trip to your local bulk store or spice shop. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Water
• Fresh ginger – Pro-tip: You don’t have to peel it if you scrub it well!
• Green cardamom pods – These have a floral, citrusy aroma that’s one of the key players in masala chai.
• Black peppercorns – For some heat and warmth.
• Cloves – These are warm, but they also bring a hint of sweetness.
• Cinnamon stick – For that signature warm, cozy flavour.
• Black tea – This forms the base of the drink. Use decaffeinated if needed.
• Oat milk – Or another unsweetened, unflavoured plant milk you like.
• Brown sugar or maple syrup – Date syrup would also work for sweetening this.

How to Make Spiced Chai

You’re just 20 minutes away from the perfect cup of chai. That’s less time than it would take to get in the car, order a chai latte from a café, and get home!

Simmer the spices and water.

• Simmer the spices. Gently boil the water with ginger, cardamom, peppercorns, cloves, and cinnamon, then reduce the heat to a simmer and continue cooking for 5 minutes.
• Steep the tea. Add the black tea and simmer for 2 more minutes.

Add the oat milk.

• Add the milk. Stir in the oat milk and heat for 3 to 4 minutes, or until creamy and fragrant.
• Sweeten. Stir in the sugar or syrup until it dissolves.
• Strain and serve. Strain into cups and enjoy hot.

Tips and Variations

Here are a few more pointers before you start this spiced chai recipe.

• Make it stronger . For stronger flavour, lightly crush the spices before simmering or use less water or oat milk for less dilution.
• Make it creamier . Swap the oat milk for oat milk creamer or vegan heavy cream .
• Switch up the spices . Add a star anise or freshly grated nutmeg if you like them.
• Try it iced . Let the mixture cool, then pour it over ice.

Storage and Reheating

If you have any extra spiced chai or you want to make a big batch, you can refrigerate it for 2 to 3 days in an airtight container. Warm over low on the stovetop or in the microwave.

More Cozy Drink Recipes

• Hot Toddy Recipe
• Hot Matcha Latte
• Slow Cooker Hot Chocolate
• Pumpkin Spice Latte

Ingredients

• 1 1/4 cups water , 300 mL
• 1 inch fresh ginger , sliced – 12 g
• 4 whole green cardamom pods , lightly crushed – 1.5 g
• 4 whole black peppercorns , 1 g
• 2 whole cloves – 0.5 gram , 0.5 g
• 1 small cinnamon stick , about 2 inches – 5 g
• 2 teaspoons loose black tea , or 2 tea bags – 4 g
• 1 1/4 cups oat milk , 300 mL
• 2 tablespoons brown sugar , or to taste – 25 g (you may use maple syrup)

Instructions

• In a small saucepan, add the water, sliced fresh ginger, cardamom pods, peppercorns, cloves, and cinnamon stick. Bring to a gentle boil, then reduce heat and simmer for 5 minutes to extract the flavors.
• Add the loose black tea (or tea bags) to the saucepan. Simmer for 2 minutes more.
• Pour in the oat milk and stir. Increase heat slightly until the mixture returns to a gentle simmer. Cook for 3–4 minutes, watching carefully so it does not boil over.
• Add the sugar and stir until fully dissolved. Taste and adjust sweetness as desired.
• Strain the chai into cups using a fine mesh sieve. Serve hot and enjoy the creamy, spicy aroma.

Notes

Spiced Chai

Ingredients

• 1 1/4 cups water 300 mL
• 1 inch fresh ginger sliced – 12 g
• 4 whole green cardamom pods lightly crushed – 1.5 g
• 4 whole black peppercorns 1 g
• 2 whole cloves – 0.5 gram 0.5 g
• 1 small cinnamon stick about 2 inches – 5 g
• 2 teaspoons loose black tea or 2 tea bags – 4 g
• 1 1/4 cups oat milk 300 mL
• 2 tablespoons brown sugar or to taste – 25 g (you may use maple syrup)

Instructions

• In a small saucepan, add the water, sliced fresh ginger, cardamom pods, peppercorns, cloves, and cinnamon stick. Bring to a gentle boil, then reduce heat and simmer for 5 minutes to extract the flavors.
• Add the loose black tea (or tea bags) to the saucepan. Simmer for 2 minutes more.
• Pour in the oat milk and stir. Increase heat slightly until the mixture returns to a gentle simmer. Cook for 3–4 minutes, watching carefully so it does not boil over.
• Add the sugar and stir until fully dissolved. Taste and adjust sweetness as desired.
• Strain the chai into cups using a fine mesh sieve. Serve hot and enjoy the creamy, spicy aroma.

Notes

Nutrition

Spiced Chai https://jessicainthekitchen.com/spiced-chai/ February 6, 2026

These no bake carrot cake energy bites pack all the cozy, warmly spiced flavours of classic carrot cake into an easy, grab-and-go snack. You only need 7 ingredients for this naturally vegan and gluten-free treat!

These carrot cake energy bites are inspired by my very favourite dessert, vegan carrot cake . Because as much as I may wish carrot cake was on the menu every single day, it’s not exactly practical. These chewy little energy bites (and my carrot cake pancakes !) help me get my fix in a more wholesome way. The spices really help create that signature carrot cake flavour, but this recipe is loaded with feel-good ingredients.

Why These Carrot Cake Energy Bites Are Little Balls of Bliss

I love keeping Tupperware containers of energy bites in the fridge (these gingerbread energy bites are awesome too!). They’re the perfect two-bite dessert when you’re craving something sweet, you can use them as a grab-and-go breakfast, and they’re a great post-workout snack.

• No baking required. Everything comes together in the food processor for a quick treat. No muss, no fuss!
• Carrot cake flavour, in a more wholesome package. You get all the warm spices and sweet flavour (and even some carrots!) without the gobs and gobs of sugar and frosting.
• Naturally sweetened. Dates provide rich caramel-like sweetness with no added sugar, and they’re sticky so they help with the binding too.
• Wholesome ingredients. You’ve got nuts, fruit, and even veggies in the mix!

Notes on Ingredients

Here are the ingredients you’ll need for my no bake carrot cake energy bites. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Pecans – These are rich and buttery, forming an awesome base for our carrot cake energy bites. Feel free to swap in walnuts or another nut if you’d like, or pepitas for a nut-free version.
• Dates – Be sure to pit them! (If you’ve ever forgotten to pit a date before using it in a recipe, well, you’ll never forget to do it again…)
• Shredded carrots – These also work with the dates to add a little sweetness.
• Seasonings – Cinnamon and nutmeg, plus sea salt for balance.
• Shredded coconut flakes – For texture in the bites and for coating.
• Raisins – Optional, because I know not everyone’s a fan. But if you love carrot cake with raisins, go ahead and add them to your energy bites too!

How to Make No Bake Carrot Cake Energy Bites

Let’s get rolling! (Literally—you’ll be rolling the energy bites.) Here’s what you’ll need to do.

Make the mixture.

• Pulse the ingredients. Add the pecans, dates, carrots, spices, salt, and half the coconut to a food processor and blend until a dough forms.
• Shape the bites. Roll the mixture into bite-sized balls using damp hands or plastic wrap.
• Coat with coconut. Roll each ball in the remaining shredded coconut.
• Chill to set. Refrigerate for at least one hour before serving.

Tips and Variations

• Adjust the moisture as needed. If the mixture feels dry or doesn’t come together when you pinch it between your fingers, pulse in 1–2 teaspoons of water or coconut oil.
• Try other mix-ins. Dried cranberries or minced dried pineapple can be swapped in for the raisins.
• Add some extra protein. For a protein boost, mix in a tablespoon or two of vanilla protein powder; you may also need to add some water or coconut oil too.
• Turn them into bars. Press the mixture into a square baking dish lined with parchment paper. Chill for about an hour, then slice into bars or squares.

Proper Storage

• Refrigerator: Store these no bake energy bites in an airtight container in the refrigerator for up to 1 week.
• Freezer: These bites can also be frozen for up to 3 months; thaw in the fridge before eating or eat them straight out of the freezer.

More Vegan Snack Recipes

• Apple Chips
• Protein Bars
• Pretzel Bites
• Vegan Spinach Artichoke Dip

Ingredients

• 1 cup pecans , 120g
• 1 cup dates , Medjool or regular, chopped, 160g
• 2 cups shredded carrots , 220g
• 1/2 teaspoon cinnamon , 1.3g
• 1/2 teaspoon nutmeg , 1.1g
• 1/4 teaspoon sea salt , 1.4g
• 1 cup shredded coconut flakes , 80g (half for the bites, half for rolling)
• 1/4 cup raisins , 40g

Instructions

• Add the pecans, dates, shredded carrots, cinnamon, nutmeg, sea salt and half of the shredded coconut flakes to your food processor. Pulse everything together until incorporated and the mixture begins to turn into a dough, about 1 minute. Scrap down the sides if necessary.
• Using a sheet of cling-film (Saran Wrap), shape the mixture into round balls by wrapping and rolling until all the mixture is finished. If you don’t want to use cling-film, dampen your hands and use your wet hands to roll the balls.
• Roll the balls in the remaining shredded coconut flakes.
• Place in the fridge for at least an hour to set properly, then enjoy!

Notes

• Refrigerator : Store these carrot cake energy bites in an airtight container in the refrigerator for up to 1 week.
• Freezer : These bites can also be frozen for up to 3 months; thaw in the fridge before eating or eat them straight out of the freezer.