In a small saucepan over medium heat, add the crushed cardamom pods, cloves, peppercorns (if using), and cinnamon stick. Toast, stirring frequently, for 30–45 seconds until fragrant — do not burn.

Add the sliced fresh ginger and 1 cup water to the saucepan. Increase heat to bring the mixture to a gentle boil.

Once boiling, reduce heat to low and simmer for 5 minutes to extract the spice flavors.

Add the loose black tea (or tea bag) to the simmering spiced water. Simmer on low for 2–3 minutes for a standard strength; 4–5 minutes for a stronger brew. Avoid over-steeping to prevent bitterness.

Milk & Sweetener

After tea has steeped, pour in 1 cup oat milk and return the mixture to medium-low heat. Warm slowly — do not boil vigorously — for 2–3 minutes so the oat milk heats through and blends with the spices and tea.

Stir in 1 tablespoon sweetener to taste and 1 teaspoon vanilla extract if using. Taste and adjust sweetness as desired. Heat just until steam rises and the drink is hot (about 160–175°F / 71–79°C if using a thermometer).

If you prefer a frothy chai, remove from heat and use a handheld milk frother or whisk vigorously for 15–30 seconds to create a light foam. Alternatively, strain the chai and pour into a blender and pulse once to froth, then return to cup.

Finish & Serve

Strain the chai through a fine-mesh sieve into a cup to remove whole spices, ginger slices and tea leaves/bag.

Garnish with a light dusting of ground cinnamon and a pinch of freshly grated nutmeg if desired. Serve immediately while hot.