Chai - A Fall Beverage Or A Cup Of Colliding Ancient Cultures?

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Chai - A Fall Beverage Or A Cup Of Colliding Ancient Cultures?

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Chai - A Fall Beverage Or A Cup Of Colliding Ancient Cultures?

12 min read SEP 01, 2025

Distinct flavors. Warm, aromatic spices from ancient India. Tradition that now commonly comes with a twist.

If the title didn’t give away our topic of discussion here, then the above line likely revealed this incredibly popular and sophisticated flavor…chai.

In recent years, chai tea, chai tea lattes, dirty chai lattes, and more have become increasingly popular throughout the United States; however, this tasty mug filler has tantalized taste buds across the globe for a very long time.

In fact, chai tea is now considered the second most popular non-alcoholic beverage in the world!

Some attribute the demand for this drink to its historic roots. And, others believe cafes like Starbucks fueled its rise once offering it to Americans on their menu in the 1990s.

Still, others insist chai’s spice-fueled flavor alone can be cited as the reason for its irresistibility.

Hmmm, but what flavors are we actually referring to here? I mean, some even credit the root of chai’s renowned popularity to the fact that its overall flavor profile can be customized to suit individual preferences.

So then, what flavors are actually included in chai, both historically and regionally?

And, how is it that this flavor has such a spicy sway over the world?

Then, where did chai actually originate? Was it always used in tea?

How has chai changed over the years?

Even better, what’s the best way to enjoy chai today?

Okay, clearly, I’m getting a little excited here, and I tend to spout run-on questions when I’m happily intrigued about a topic…so, let’s get busy learning all there is to know about chai, answering the above questions and more as we explore the world’s second most popular beverage.

Chai History And Flavor(s)

Chai, or masala chai as it is referred to in India, is a specific type of tea birthed from both tradition and ingenuity.

Tea is said to have originated in ancient China.

And, one historic fact…or fabricated tale depending on who you talk to…states that emperor Shen Nung was poisoned in 2737 BC, and as he sat beneath a tree concocting a potion to essentially save his life from said poisoning, a few leaves from the above tree blew into his cup.

Out of sheer curiosity and seemingly a little bit of an “I guess it can’t hurt at this point” mentality, the emperor tasted the leaf-infused concoction.

Soon, Shen Nung’s illness was cured, and he adamantly attributed his healing to the camellia sinensis tree and its leaves, those which we now widely know as tea.

From this time, tea grew in popularity, so much so that trade throughout the region (and beyond) was influenced by this, now, commodity.

The only problem? Tea was a drink for the wealthy class, its expensive price tag making this seeming healer an out-of-reach item for many throughout Asia, Europe, and now India.

However, what was born from this unfortunate socio-economic class division is something now beloved, its popularity spanning continents - chai!

To cut costs of this newly offered item, Indian street vendors began mixing spices with tea leaves, adding these ingredients to not only enrich the natural flavor of the tea leaves but also cut the amount of leaves used entirely.

Writer Charlie Lau describes these early beginnings of chai best - “It was at this moment where two ancient cultures collided to create the first iteration of masala chai, as the remedial leaves once adored by Chinese emperors assimilated with Indian spice mixes derived from age-old Ayurvedic medicinal recipes.”

We won’t go into great detail today regarding Ayurvedic medicine, but it is said that much of these practices that remain center around the study and use of plants, herbs, and spices mixes.

Some of the benefits of these mixtures include aid to the digestive system and disease prevention.

For example, ginger is one of many spices used to make chai, and aside from the warmth it brings to this beverage, it is also a known remedy for providing relief for gas and indigestion as well as reducing nausea and vomiting.

This spice also aids in digestion by stimulating saliva and increasing bile production.

But, the use of these spices, specifically when combined with tea to make masala chai, seems to tell a deeper story than that of medicine and necessity…

Some cultural traditions also describe chai as a drink steeped in rebellion - pun intended.

Here, the use of traditional chai spices, most commonly incorporating black pepper, ginger, turmeric, and munakka raisins, concocted a drink which was known to boost immunity, promoting both cleansing and healing in the body.

And, for thousands of years the Indian people consumed this drink, even incorporating a range of other spices from time to time, for such benefits.

But, when black tea was introduced into India, this high-priced item wasn’t simply seen as a rogue offering to potentially add to markets. No, British traders, and what the people of India saw as British propaganda, sought to replace ancient Indian customs by transforming the region into a “tea-alone” culture.

So, the addition of traditional Indian spices to tea leaves, particularly those sold in open markets, even at the dismay of the India Tea Committee, not only served as a means of affordability, but as a subtle rebellion to British propaganda as well.

Of course, there are multiple tales of how this spice mixture came to be, but no matter the root, one thing is for certain - the herbs and spices commonly used to make chai tea boast powerful health benefits ranging from the digestive aids we mentioned above, to blood pressure control, reduced blood sugar, weight loss, and more.

So then, what are those classic chai spices, and what are some organic swaps this flavor commonly receives based on location, culture, and tradition?

First, the OG spice mix seems to include those items we mentioned above:

Ginger
Black pepper
Turmeric
Manukka raisins

While these make up the most common, or rather the original spice mixture added to tea leaves to make masala chai, many other spices have made their way into this combination, additions that often change depending on region.

For instance, cardamom is also widely thought to have been included in ancient chai mixes, though legend and lore debates the exact time of its inclusion.

And, to illustrate the evolution of this mix globally, we don’t commonly see manukka raisins included in American chai mixes, though cardamom is seemingly a staple here.

Then, two other spices now traditionally included in chai mixes are cinnamon and cloves. (I say traditionally as this mixture is what has been adopted in recent years and seems to have “stuck,” at least in most cultures.)

Cinnamon, due to its sweet and warm flavor notes, is commonly thought of as the dominant spice in chai today.

And, cloves are what bring that slightly bitter taste to this uniquely warm brew.

So today, what most refer to as core chai spices, include ginger, black pepper, cardamom, cinnamon, and cloves.

But, as we mentioned previously, customizations are common, which has led to the use of other spices such as nutmeg, fennel seeds, star anise, and even allspice.

As you have likely guessed, the combination of these spices mirrors many fall themed flavors, and this is why chai - while actually being a year-round favorite across the globe - is routinely thought of as a fall favorite here in the United States.

And, everyone seems to love fall, so that must be why this drink is so incredibly popular, right?

Well, there may be a little more to it than that…

Everybody Loves Chai

Okay, perhaps everybody doesn’t love chai, but this flavor is undoubtedly popular, a global favorite to be exact.

So then, what led to the spread of its love across cultures, continents, and more?

While rooted in ancient Indian culture and lore, increase in worldwide trade and travel is largely accepted as the most likely explanation for this drink’s fame.

For instance, many cite the uptick in trade and travel throughout the 1970s and 1980s as a time when the western world was (re)introduced to such flavor combinations, their travels leaving them with a desire to reproduce these tastes once back in the States (and beyond).

Then in the 1990s, companies such as Oregon Chai introduced powdered chai latte products which contributed to the growth and popularity of this flavor in the US.

However, once similar mixes and menu items such as chai tea lattes hit the scene in coffee houses like Starbucks, this is said to have caused a ripple effect that led to the inclusion of this tasty treat on menus in cafes all across America…and all around the world.

While this sounds amazing for chai latte lovers, one caveat here is the fact that many conventional or ‘big name’ cafes and grocery retailers which offer this beverage commonly do so as a concentrate made from “all natural flavors” or less than natural derivatives.

These concentrates and mixtures also commonly contain quite a bit of sugar, and while this can trigger your tastebuds, some folks prefer a more natural approach…in other words, something more true to the roots of traditional Indian masala chai.

So, before we close things out today, let’s take a look at a bit of both - some new and trendy chai recipes, a few ways you can enjoy this spice mixture in your java, and some twists to avoid concentrates and pre-made mixes if you’d like.

Trying Out Some Tasty Chai Trends

1- Fruity Chai

One new trend involves combining fruity flavors with chai to create a unique experience intertwining unlikely notes that form a sweet, spicy tea latte.

Most often, this flavor fusion is accomplished through the addition of a fruit-themed cold foam made to rest on top of a sweet, rich, and icy chai latte resting beneath.
Here, we’ll be doing this with cherries, an unarguably popular flavor, but you could also try mango in its stead for a unique fruity chai flavor.

Ingredients

3 ounces chai concentrate (storebought, or to make your own, see note below)
4 ounces milk (your choice, dairy or non)
3 ounces cherry cold foam (see recipe below)
Ice

Instructions

Add ice to a tall glass, then top with chai and milk, stirring to combine.
Top with cherry cold foam and enjoy!

Make Your Own Chai

1 chai tea bag
4 ounces water
2 tablespoons organic cane sugar

Bring water to a slow boil, then steep chai tea bag for approximately 8 minutes.
Remove the tea bag, then stir in sugar.

Allow the mixture to cool before using in the above recipe to avoid it becoming watered down by the ice.

Cherry Cold Foam

1 cup water
1 cup fresh cherries, pits removed
1 cup cane sugar

Add water, cherries, and sugar to a medium saucepan, and bring to a boil, stirring occasionally.

Once boiling, reduce heat and allow the mixture to simmer for approximately 15 minutes, until the cherries have bursted and the mixture begins to thicken.

Strain syrup into a bowl, pressing down on the cherries to extract as much juice as possible.

Allow the mixture to cool, then store in an airtight glass jar in the refrigerator.

For the foam:

¾ cup 2% milk
¼ cup heavy whipping cream
2 tablespoons cherry syrup

Add milk, cream, and cherry syrup to a jar and froth with a handheld frother until smooth, creamy, and nearly doubled in size.

Use to top iced chai latte.

2- Seasonal Chai (Pumpkin)

Similar to the recipe above, many enjoy chai with the addition of seasonal flavors such as pumpkin.

Of course, you could make an iced chai latte with a pumpkin cold foam, very similar to the one above. (If you want that exact recipe, all you have to do is add your chai concentrate, ice, and milk to a glass, then top with pumpkin cold foam made by frothing milk, heavy cream, a teaspoon of maple syrup, and about a tablespoon or so of canned pumpkin puree.)

But, we wanted to provide you with some variety, and that’s why this perfect pumpkin chai latte will be served warm. Yum!

**We’ll be doing a dirty chai recipe in a few, but you can easily turn this into a coffee pumpkin chai by using Lifeboost Vanilla Chai Latte Coffee.

To do so - simply add 4 ounces of strongly brewed Lifeboost Vanilla Chai Latte Coffee to the beverage, omitting the chai tea bag and water entirely and following the rest of the ingredients and instructions listed as-is.

Ingredients

1 chai tea bag
½ cup water
½ cup milk
2 tablespoons pumpkin puree
1 tablespoon real maple syrup
⅛ teaspoon cinnamon
⅛ teaspoon ginger
Pinch of nutmeg
Pinch of cloves
¼ teaspoon pure vanilla extract
½ teaspoon arrowroot starch (optional, but makes the latte very creamy)

Instructions

In a small saucepan, bring water to a boil, then remove from heat and add tea bag, allowing it to steep for 4 minutes. Once steeped, remove the tea bag.
Add milk, pumpkin puree, maple syrup, spices, vanilla, and arrowroot starch (if using) to the pan (with the prepared tea in it), whisking to combine.
Pour the mixture into a blender and blend until smooth and creamy.
Pour into a large mug, garnish with a cinnamon stick, if desired, and enjoy!

**Remember, if you’d like to opt for the coffee version of this incredibly tasty brew, simply omit the first step of the instructions, instead warming the milk, pumpkin, syrup, spices and vanilla, then adding this warmed mixture to your freshly brewed coffee in a blender, combining until smooth and creamy.

3- Dirty Chai ala Lifeboost

No frills, no fuss, just a simple iced dirty chai latte.

We’ve got the coffee.

You bring the tea.

Add a little milk.

And, we’re all happy!

Ingredients

6 ounces cold brewed Lifeboost Vanilla Chai Latte Coffee
4 ounces brewed, then chilled, chai tea
1-2 teaspoons raw honey
6 ounces milk
Ice

Instructions

Brew one chai tea bag in 4 ounces of boiling water, steeping for about 4 minutes.
Remove the tea bag, and chill tea prior to using.
Add ice to a tall glass, then top with cold brew, tea, milk, and honey, stirring vigorously to combine. Enjoy!

4- Mocha Chai

Chai hot chocolate is another trendy chai inspired, and infused, concoction gaining popularity.

So, we thought we’d close things out today by combining two faves, a traditional mocha and a chai hot cocoa. Yum!

Simple, sweet, tasty, terrific!

Ingredients

8 ounces strongly brewed Lifeboost Vanilla Chai Latte Coffee
¼ cup milk
½ teaspoon chai spice blend (see recipe below)
1-2 tablespoons cane sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon water
Whipped cream, for topping

Instructions

Add cane sugar, cocoa powder, and water to a small saucepan, stirring to combine.
Heat over low heat as you stir, just until the mixture is warm and fully incorporated.
Add hot coffee, then slowly add in milk.
Whisk vigorously while warming until frothy.
Pour into a large mug, top with whipped cream, and enjoy!

Chai Spice Blend

1 ½ tablespoons cinnamon
1 tablespoon ginger
1 ½ tablespoons cardamom
½ teaspoon black pepper
¼ teaspoon nutmeg
¼ teaspoon cloves

Combine all spices in a small jar. Shake or stir to combine, then seal and store in a cool dry place until ready to use.

Check out Lifeboost Coffee Grata Medium Roast.

Becky Livingston Vance Content writer

Becky is a mother, educator, and content writer for Lifeboost Coffee. She has had three years’ experience as a writer, and in that time she has enjoyed creatively composing articles and ebooks covering the topics of coffee, health and fitness, education, recipes, and relationships.