Tea Infused BBQ Sauce Recipe

Man using a BBQ

Try our Chai tea infused BBQ sauce recipe. Perfect to glaze grilled meats, ribs, chicken, or even vegetables, during the last few minutes of cooking. The tea adds a subtle depth of flavour that pairs wonderfully with smoky and grilled foods.

Brush the Chai tea infused BBQ Sauce onto your meat or veg during the final minutes of grilling to create a flavourful glaze. You can also use it as a dipping sauce on the side. This sauce will give your BBQ dishes a delightful twist that your guests are sure to love!

Chai Tea Infused BBQ Sauce:


  • 2 tsp of Chai tea
  • 235g of tomato sauce
  • 85g of honey or 55g of brown sugar
  • 60ml of apple cider vinegar
  • 2 tbsp of soy sauce
  • 1 tbsp of Dijon mustard
  • 1 tsp of ground cinnamon
  • 1/2 tsp of ground cardamom
  • 1/4 tsp of ground ginger
  • 1/4 tsp of ground cloves
  • 1/4 tsp of ground black pepper
  • 1/2 tsp salt (adjust to taste)


  1. Brew the Chai Tea: Start by brewing 2 cups of strong chai tea. Allow the tea to steep for about 5-7 minutes to get a robust chai flavour. Let the tea cool to room temperature.
  2. Mix the Ingredients: In a medium saucepan, combine the brewed chai tea, ketchup, honey or brown sugar, apple cider vinegar, soy sauce, Dijon mustard, ground cinnamon, ground cardamom, ground ginger, ground cloves, black pepper, and salt. Whisk the mixture well to combine all the flavours.
  3. Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Allow the sauce to cook for about 15-20 minutes, stirring occasionally. This will help the flavours meld together and the sauce to thicken slightly.
  4. Adjust Consistency and Flavour: If the sauce becomes too thick, you can add a little water to achieve the desired consistency. Taste the sauce and adjust the seasoning as needed, adding more salt, honey/sugar, or spices to suit your taste.
  5. Cool and Store: Once the sauce reaches your desired taste and consistency, remove it from the heat and let it cool completely. Transfer the sauce to a clean glass jar or airtight container. Store the sauce in the refrigerator for up to a few weeks.
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