In a small saucepan, combine 1 cup water, sliced ginger, crushed cardamom pods, cloves, crushed peppercorns, and the cinnamon stick. Bring to a gentle boil over medium heat.

Simmer spices

Reduce heat to low and simmer the spiced water for 6 minutes to extract aromas and flavors. Keep the pot partially covered to avoid excessive evaporation.

Add tea

Add 2 teaspoons black tea leaves to the simmering spiced water. Continue to simmer on low for 2–3 minutes, depending on how strong you want the tea base (2 minutes for medium, 3 minutes for strong).

Chocolate & Sweetening

Add milk and cocoa

Pour in 1 cup whole milk and whisk in 2 teaspoons unsweetened cocoa powder. Increase heat to medium-low and bring mixture to just under a simmer (small bubbles forming around edges). Stir frequently so cocoa fully dissolves.

Melt chocolate and sweeten

Add the 1 oz finely chopped dark chocolate and 2 teaspoons brown sugar to the pan. Stir constantly until the chocolate is fully melted and sugar has dissolved, about 1–2 minutes. Taste and adjust sweetness as needed.

Finish with vanilla and salt

Remove the saucepan from heat. Stir in 1 teaspoon vanilla extract and a pinch of sea salt to brighten the chocolate and balance flavors.

Strain & Serve

Strain the chocolate chai through a fine-mesh sieve into a heatproof pitcher or directly into cups to remove tea leaves and whole spices.

If desired, froth 1/4 cup milk (or additional milk) and spoon the froth on top of each serving for a cafe-style finish.

Garnish with a dusting of grated dark chocolate or a sprinkle of cocoa powder. Serve immediately while hot.