Jul 14 2026
Restaurants›Elyse Restaurant›Ruby Chai Recipe

Ruby Chai Recipe

Inspired by Elyse Restaurant
Time30m
Serves4

Make Ruby Chai Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chai Base

Milk Base

Ruby Infusion

Method

Chai Base Preparation

  1. 1

    Boil Water

    In a medium saucepan, add 4 cups of water and bring it to a boil over medium heat.

  2. 2

    Add Tea and Spices

    Once the water is boiling, add the black tea leaves, grated ginger, cinnamon stick, crushed cardamom pods, whole cloves, and sugar. Stir to combine.

  3. 3

    Simmer

    Reduce the heat and let the mixture simmer for about 10 minutes to allow the flavors to steep.

  4. 4

    Strain

    After simmering, strain the mixture through a fine mesh sieve into a separate pot to remove the tea leaves and spices.

Milk Base Preparation

  1. 5

    Heat Milk

    In a saucepan, pour 2 cups of milk and heat it over medium heat until it's warm but not boiling.

  2. 6

    Add Vanilla and Sugar

    Once the milk is warm, stir in the vanilla extract and 1 tablespoon of sugar until dissolved.

Ruby Infusion Preparation

  1. 7

    Combine Chai and Milk

    Pour the prepared chai base into the saucepan with the milk. Stir to combine and heat gently for another 5 minutes.

  2. 8

    Add Pomegranate Juice

    Remove the mixture from heat and stir in 1 cup of pomegranate juice until well combined.

  3. 9

    Serve

    Pour the Ruby Chai into cups and garnish with fresh pomegranate seeds on top.

More from Elyse Restaurant