House Chai Recipe

Prepare spices

Lightly crush the cardamom pods with the flat side of a knife to open them. Smash the cloves and peppercorns slightly if desired. Slice the fresh ginger thinly.

Simmer

In a medium saucepan combine 3 cups water, sliced ginger, crushed cardamom, cloves, peppercorns, cinnamon stick, and star anise (if using). Bring to a gentle boil over medium-high heat, then reduce to a simmer for 5 minutes to bloom the spices.

Add tea and milk

Add 4 tablespoons black tea leaves to the simmering spiced water. Pour in 2 cups whole milk. Increase heat just until the liquid comes to a gentle simmer (do not boil vigorously to avoid scalding the milk).

Sweeten and steep

Stir in 3 tablespoons brown sugar and simmer on very low heat for 6–8 minutes, stirring occasionally, allowing the tea to steep and the flavors to meld. Taste after 6 minutes and adjust sweetness as needed. Add 1 teaspoon vanilla extract in the last minute of simmering.

Strain

Remove from heat and strain the chai through a fine-mesh sieve or cheesecloth into a heatproof pitcher to remove tea leaves and whole spices. Press gently on solids to extract liquid but avoid forcing small sediment through the sieve.

Store

Allow concentrate to cool slightly, then refrigerate in a sealed container for up to 4 days. Reheat gently before serving.

For a single serving (about 1 cup), warm 1/2 cup chai concentrate and 1/2 cup hot water or steamed milk (adjust ratio to taste) in a small saucepan or microwave-safe cup until steaming but not boiling.

Pour into a mug, top with a splash of extra milk if desired, and dust with a pinch (about 1/4 teaspoon) of ground cinnamon. Stir and serve immediately.

If serving iced, fill a glass with ice, pour 1/2 cup chilled concentrate and 1/2 cup cold milk or water over ice, stir and garnish with cinnamon.