Chai Recipe

Toast and crush spices

In a dry skillet over medium heat, add the cardamom pods, cloves, peppercorns, cinnamon stick, and star anise (if using). Toast for 1–2 minutes, shaking the pan, until fragrant. Transfer to a mortar and pestle or spice grinder and crush coarsely. This releases the essential oils and deepens flavor.

Simmer base

In a medium saucepan combine 4 cups water, sliced ginger, the crushed spices, and grated nutmeg (if using). Bring to a gentle boil over medium-high heat.

Reduce and steep

Once boiling, reduce heat to low and simmer gently, uncovered, for 10 minutes to allow the spices and ginger to infuse the water.

Add tea and milk

Add the black tea leaves to the simmering spiced water, stir, and pour in 1 cup whole milk. Increase heat briefly to bring the mixture back to a near-boil, then immediately reduce to a low simmer.

Sweeten and finish steeping

Stir in 4 tablespoons sugar (adjust to taste). Simmer on very low for 3–5 minutes — long enough for the tea to steep and color the milk but not so long that it becomes bitter.

Strain and store

Remove from heat. Using a fine mesh sieve or cheesecloth, strain the chai concentrate into a heatproof container to remove tea leaves, ginger slices, and spice solids. Press lightly on solids to extract liquid. Let cool slightly, then refrigerate in a sealed jar for up to 4 days.

Warm 1/2 cup chai concentrate and 1/2 cup hot water (or steamed milk) in a small saucepan or microwave until hot but not boiling. Taste and adjust: add more concentrate for stronger flavor, more milk for creaminess, or an extra teaspoon of sugar if needed.

Pour into a cup. If desired, froth a splash of extra milk and spoon foam on top, or dust with a pinch of ground cinnamon or nutmeg. Serve immediately.