In a small saucepan, add 2 cups water, crushed cardamom pods, cloves, crushed peppercorns, cinnamon stick, and sliced ginger. Bring to a simmer over medium heat.

Simmer to extract flavors

Once simmering, reduce heat to low and let the mixture simmer gently for 10 minutes to allow the spices to infuse the water.

Add tea leaves and sweetener

Add the black tea leaves and brown sugar to the spiced water. Stir to combine and continue to simmer for 3–4 minutes more, tasting occasionally and adjusting sweetness.

Strain and finish concentrate

Remove from heat. Stir in the vanilla extract. Strain the mixture through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract liquid. Discard solids. The result is about 2 cups chai concentrate. Keep warm or refrigerate for up to 4 days.

Assemble the Chai Latte

Heat the milk

Pour 2 cups milk into a small saucepan and heat over medium-low until hot and steaming but not boiling (about 3–5 minutes). If you prefer, froth the milk with a steam wand or handheld frother after heating.

Combine concentrate and milk

For each serving (approx. 1 cup finished), combine 1/2 cup chai concentrate with 1/2 cup hot milk in a mug for a balanced latte. Adjust ratio to taste (1:1 for standard, 1:2 for lighter). If the concentrate is cold, warm 1/2 cup concentrate with a splash of hot water before mixing.

Sweeten and garnish

Taste and add additional sweetener if desired. Sprinkle a pinch of ground cinnamon on top. If using frothed milk, spoon foam on top before sprinkling.