In a small saucepan combine 2 cups water, sliced ginger, cinnamon sticks, crushed cardamom pods, cloves, peppercorns and star anise. Bring to a low boil over medium heat, then reduce to a gentle simmer.

Extract flavor

Simmer the spices for 10 minutes uncovered to release aromatics. Keep the heat low so it doesn't boil over or become bitter.

Add tea and sweetener

Add the black tea and brown sugar to the simmering spice mixture. Stir until sugar dissolves, then simmer for another 2–3 minutes. Taste and adjust sweetness.

Steep and strain

Remove the pan from heat and let the mixture steep off the heat for 3–5 minutes to strengthen the tea flavor. Strain the concentrate through a fine-mesh sieve into a heatproof container, pressing on solids to extract liquid. Discard solids.

Milk Base

Heat milk

Return the strained chai concentrate to the saucepan. Add 2 cups milk and 1 tsp vanilla extract. Warm over medium-low heat until steaming and small bubbles form around the edges (do not boil) — about 3–5 minutes.

Combine and froth

For each serving (see servings below) use a ratio of about 1 part chai concentrate to 1 part milk. If you prefer stronger chai, use 1.25 parts concentrate to 1 part milk. Froth with a handheld frother or whisk vigorously for 20–30 seconds to create light foam if desired.

To Serve

Divide the hot chai latte between serving cups. Dust each with a pinch of ground cinnamon. Serve immediately. Leftover chai concentrate can be refrigerated in a sealed container for up to 5 days; reheat gently and add fresh milk when ready to serve.