Chai spiced lemonade

A soothing and refreshing drink at any time of year!

I love to make lemonade in the winter as I am constantly looking for ways to boost my Vitamin C intake. Unlike some recipes that call for simmering the lemon juice with the other ingredients, I choose to add it right before serving to get the maximum flavour and nutritional value from the juice. If you want to make it a little spicier, you can add in other spices to suit your tastes, such as a pinch of red pepper flakes, black pepper or whole cloves. It makes a great base for cocktail and mocktails, plus can also enjoy this drink warm, if that’s your preference.


  • 2 1/2 cups (625 mL) water
  • 1/4 cup (60 mL) maple syrup (or honey, or agave syrup)
  • 1 tablespoon (6 g) chopped fresh ginger root
  • 3 green cardamom pods, cracked
  • 4 whole cloves
  • 1 small cinnamon stick
  • 1/2 cup (125 mL) freshly-squeezed lemon juice


  • In a medium saucepan placed over medium heat, bring water to a boil. Let boil for 2 minutes, uncovered, then add maple syrup, ginger, cardamom, cloves and cinnamon. Bring to a simmer, stirring occasionally, then remove from heat.
  • Place a lid on the pot and let rest for 20 minutes.
  • Strain the mixture through several layers of cheesecloth or a fine-mesh strainer, into a large canning jar or jug.
  • Refrigerate until completely cold. Stir in lemon juice and serve over ice, with a splash of sparkling water or spirits, if you like. Remaining lemonade can be refrigerated for up to 3 days or frozen for longer storage.

Makes approximately 3 cups (750 mL).

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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