Creamy orange chai

By Anna Olson
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A big part of a fulfilling hot beverage is the aroma as it brews or steeps. This chai combines warming orange zest with a mix of spices as it warms through. This tea is also delicious if made with almond, cashew or oat milk.



  • 2 cups (500 ml) 2% milk, plus extra for frothing (optional)
  • 2 black tea bags (English breakfast or orange pekoe)
  • 1 navel orange (or 2 clementine oranges)
  • 1 tablespoon (15 ml) maple syrup
  • 2 cinnamon sticks
  • 3 cloves
  • 4 green cardamom pods
  • 1/4 teaspoon ground nutmeg


  1. Pour the milk into a saucepan over medium heat and add the tea bags.  
  2. Use a vegetable peeler to peel strips of zest from the orange (or clementines) and add to the pot along with the maple syrup, cinnamon, cloves, cardamom and nutmeg.  
  3. Let this warm, stirring occasionally, for about 10 minutes.  Strain out the tea, peel and spices and serve topped with frothed milk.

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