Love Chai Recipe

Toast spices

In a dry skillet over medium heat, toast the crushed cardamom pods, cloves, peppercorns, and cinnamon stick for 1–2 minutes until aromatic. Watch carefully so they don't burn.

Combine toasted spices, smashed ginger, water and tea leaves in a medium saucepan. Bring to a gentle simmer over medium heat.

Reduce heat to low and simmer, partially covered, for 10 minutes to let the tea and spices infuse deeply.

Add milk and brown sugar to the saucepan and raise heat just until the mixture comes to a low boil. Stir to dissolve the sugar and to combine milk with the tea infusion.

Once it reaches a gentle boil, reduce heat and simmer for another 4–5 minutes, stirring occasionally to prevent scalding.

Remove from heat and stir in vanilla extract. Taste and adjust sweetness, adding more sugar or honey if desired.

Strain the chai through a fine-mesh sieve or cheesecloth into a heatproof container to remove tea leaves, spices, and ginger. Press gently on solids to extract flavor. This is your chai concentrate.

Let the concentrate cool slightly. It can be refrigerated for up to 4 days in a sealed container.

For a single cup, warm 1/2 cup milk (or 1/2 cup hot water + 1/2 cup milk if you prefer a lighter cup).

Heat the milk until steaming but not boiling, either on the stovetop or in the microwave (about 1–2 minutes).

Pour 1/2 to 3/4 cup chai concentrate into a mug, then add warmed milk (or hot water then milk) to taste. Typical ratio is 1 part concentrate to 1 part milk for a full-bodied chai; adjust to preference.

Sweeten with honey or extra sugar if desired and stir to combine.

Garnish with a light dusting of ground cinnamon and serve immediately.