Chai Recipe

Combine water and spices

Crush the cardamom pods lightly with the flat side of a knife to expose the seeds. Smash the cloves and peppercorns slightly. Slice or grate the fresh ginger thinly. In a small saucepan, add 2 cups water and all the spices from the 'Spice Mix' section (crushed cardamom, cloves, peppercorns, ginger, and cinnamon stick).

Simmer spices

Bring the water and spices to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and simmer uncovered for 5–7 minutes to let the spices infuse and the liquid reduce slightly.

Add tea leaves

Add the 2 tablespoons of black tea leaves to the simmering spiced water. Stir, then simmer for 2–3 minutes until the tea has released its color and aroma (longer for stronger brew).

Add milk and sugar

Pour in 1 cup whole milk and add 2 tablespoons sugar. Increase heat to bring the mixture back up to a gentle boil, watching carefully so it doesn't boil over. Once it starts to rise, lower heat immediately and let it simmer for 2–4 minutes so the milk takes on the tea and spice flavors.

Strain

Remove the saucepan from heat. Using a fine-mesh strainer or tea strainer, strain the chai into a teapot or directly into cups to remove tea leaves and whole spices.

If you prefer a smoother chai, you can grind the crushed spices (cardamom with seeds, cloves, peppercorns, and cinnamon) in a spice grinder or mortar and pestle before adding to the water. Freshly grinding releases more aroma. Use the ground mix directly in step 'Combine water and spices'.

Stir in 1/4 teaspoon vanilla extract to the strained chai if desired for a rounder flavor. Adjust sweetness with additional honey or sugar to taste. Serve hot.