House Chai Recipe

Crush spices

Lightly crush the cardamom pods, cloves, and peppercorns using the flat side of a knife or a mortar and pestle. Break the cinnamon stick into a couple of pieces if it's long. This releases the oils and intensifies flavor.

If you prefer a smoother drink, briefly toast the crushed spices and fennel seeds in a dry skillet over medium heat for 30–45 seconds until fragrant, then remove and let cool.

Combine water and spices

In a small saucepan, add 2 cups water, the crushed spice mix (cardamom, cloves, peppercorns, cinnamon pieces, fennel if using) and the sliced ginger. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to maintain a lively simmer and let the spices steep in the simmering water for 4 minutes to extract flavor.

Add 2 tablespoons black tea leaves to the spiced simmer and continue to simmer for 2 minutes. Taste at this point — the brew should be strong and aromatic. If you want more body, simmer an additional 30–60 seconds but avoid over-steeping which brings bitterness.

Stir in 2 tablespoons brown sugar (adjust to taste) and 1 cup whole milk. Raise heat carefully to bring just to the point of simmer (do not let it come to a vigorous boil once milk is added to prevent scalding or curdling).

Simmer everything together for 1–2 minutes so the milk warms and the sweetener dissolves, and the flavors marry. For a silkier texture, you can vigorously whisk or use a spoon to create small bubbles for about 20–30 seconds.

Remove from heat and let the chai rest for 30 seconds to allow any settled spice sediment to rehydrate.

Strain

Place a fine mesh sieve or cheesecloth over a teapot or heatproof pitcher and strain the chai into it, pressing gently on the solids to extract as much liquid and flavor as desired. Discard solids.

Taste and adjust sweetness with additional brown sugar or honey if desired.

Pour into cups. If you like a frothy top, pour the chai from a small height between two containers or top with a splash of steamed milk.

Serve hot. Chai keeps well covered for up to 1 hour; reheat gently on the stove before serving if needed.