Chai Recipe

Combine spices and liquids

In a small saucepan, add 1 cup water, 1 cup whole milk, the sliced ginger, crushed cardamom pods, whole cloves, crushed peppercorns, cinnamon stick, and a pinch of grated nutmeg (if using).

Bring to a simmer

Place the saucepan over medium heat and bring the liquid to just below a boil — small bubbles should appear around the edges and steam should begin to rise. Watch carefully so milk doesn't boil over.

Brew the tea

When the mixture is simmering, add 2 tablespoons black tea leaves. Reduce heat to low and let the mixture simmer gently for 4–6 minutes, stirring once or twice. Simmer longer (up to 8 minutes) for a stronger, more robust chai.

Sweeten

Stir in 2 teaspoons granulated sugar (or your preferred amount) while the tea is still hot so it dissolves evenly. If using honey or maple syrup, remove the pan from heat briefly and add 1 teaspoon, then stir.

Strain and taste

Turn off the heat and strain the chai through a fine-mesh sieve or tea strainer into a heatproof container or directly into cups to remove tea leaves and whole spices. Taste and adjust sweetness or strength: add up to 2 tablespoons extra water if the chai is too strong, or a little more milk if desired.

Pour the hot chai into warmed cups. Optionally garnish with a light dusting of freshly grated nutmeg or a tiny pinch of ground cinnamon on top.

Serve immediately. Leftover chai can be refrigerated for up to 48 hours and gently reheated on the stove; stir before serving.