Tea

• The most common type of tea used in chai is black tea. Some people make chai out of green tea, which is a refreshing switch, but it is important to not boil the green tea as you would with a "standard" black tea chai recipe, as green tea prepared at such a high temperature will become bitter. If you are using green tea, add the green tea after the other spices have been boiled, and the water has cooled to about 185 degrees.

Rooibos

• If you are concerned about the caffeine and tannin in tea, rooibos, an herb grown in South Africa, can be substituted for all or part of black tea in your chai recipe. (Rooibos is very low in tannin and is naturally caffeine-free.) Rooibos brews up to a lovely reddish-brown color and has a nice honey-sweetness of its own.

Spices

• Different spices to suit individual tastes are used in chai mixes, and it pays to experiment to find your favorite mix. Whole spices commonly added to chai include cinnamon sticks, black peppercorns, vanilla pods, dried ginger, cardamom pods, star anise, and cloves.

Milk

• Whole milk is best for chai, as it imparts a definite richness to the drink. Nut milks, particularly almond milk can be a great substitute for those who don't use dairy products. Avoid soy milk, as it does not mix well with tea.

Sweetener

• If you like your chai sweet, honey, sugar and non-calorie sweeteners are all options. Honey goes particularly well with chai.