Chai Recipe

Prepare spices

Lightly crush cardamom pods and break cinnamon sticks into shorter pieces. If using whole cloves, star anise and peppercorns leave whole. This releases essential oils and increases flavor extraction.

Simmer

In a large heavy-bottomed pot, combine 8 cups water, crushed whole spices, sliced ginger, ground cinnamon and ground cardamom. Bring to a gentle boil over medium-high heat.

Reduce and steep

Once boiling, reduce heat to low and simmer, uncovered, for 15 minutes to allow spices to infuse.

Add tea

Add the 8 tbs black tea leaves (or 8–10 tea bags) to the simmering spiced water. Stir, then remove the pot from heat and let steep for 5–7 minutes for a strong concentrate. Steeping longer will yield a more robust, bitter brew—avoid more than 10 minutes.

Sweeten and finish concentrate

Strain the tea and spice solids through a fine-mesh sieve or cheesecloth into a clean container. While still hot, stir in 1 cup granulated sugar (adjust to taste) and 2 tsp vanilla extract until fully dissolved. Cool concentrate to near room temperature, then refrigerate if not using immediately. This yields approximately 56–64 oz of strong chai concentrate.

Heat milk

Measure 48 oz of your chosen milk (whole dairy or oat). For best texture and mouthfeel, gently heat the milk in a saucepan over medium-low heat until steaming but not boiling (about 160°F / 71°C). If preparing for iced chai, keep milk cold and skip heating.

Combine concentrate and milk

For a balanced chai, mix concentrate and milk at a 1:1 ratio by volume (adjust to taste). For the 96 oz final yield: combine approximately 48 oz chai concentrate with 48 oz milk. If your concentrate yield differs, measure to reach total 96 oz. Stir gently to combine.

Adjust sweetness and texture

Taste the assembled chai and add extra sweetener if desired (up to 2–4 tbsp sugar or sweetener). If using oat milk and you want a creamier mouthfeel, stir in up to 2 oz (approx. 4 tbsp) of additional oat milk or a tablespoon of neutral oil for richness (optional).

Serve hot

For hot service: reheat portions gently if necessary (do not boil). Serve in cups and dust each with a light sprinkle of ground cinnamon and optional nutmeg.

Serve iced

For iced chai: fill glasses with ice, pour chilled chai over ice and garnish with a cinnamon dusting. Stir before drinking.

Storage

Refrigerate leftover chai concentrate and milk blend separately in airtight containers for up to 5 days. Shake or stir before use. If separation occurs with oat milk, stir or gently reheat to recombine.