Oat Milk Chai Recipe

Simmer spices

In a small saucepan combine 2 cups water, sliced ginger, crushed cardamom pods, cloves, peppercorns, cinnamon stick, star anise (if using) and fennel seeds (if using). Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer, uncovered, for 8–10 minutes to extract the spice flavors.

Steep tea

After simmering the spices for 8–10 minutes, add the black tea leaves or tea bags. Remove the pan from the heat and let the tea steep with the spices for 3–5 minutes, depending on desired strength. Taste and steep longer for stronger chai.

Strain

Strain the mixture through a fine-mesh sieve or cheesecloth into a heatproof container, pressing gently on solids to extract liquid. Discard solids. You now have about 2 cups of chai concentrate.

While the concentrate is still hot, stir in 2 tablespoons brown sugar (or maple syrup or honey) and 1/2 teaspoon vanilla extract if using. Adjust sweetness to taste. Stir until fully dissolved.

Warm oat milk

In a separate small saucepan, warm 2 cups oat milk over medium-low heat until just steaming and small bubbles form around the edge (do not boil) — about 4–6 minutes. If you prefer a frothier texture, whisk vigorously, use a milk frother, or give a quick blend with an immersion blender for 10–15 seconds.

Combine

Divide the sweetened chai concentrate into two mugs (about 3/4 cup concentrate per mug). Top each mug with 1 cup warmed oat milk, pouring slowly while holding back foam with a spoon, then spooning foam on top as desired. Stir gently to combine.

Finish

Sprinkle a small pinch (about 1/4 teaspoon total) of ground cinnamon or nutmeg over the top or add a cinnamon stick for garnish.

Serve immediately while hot. Leftover chai concentrate may be cooled and refrigerated in an airtight container for up to 4–5 days — reheat gently and add warmed oat milk when ready to serve.