In a medium saucepan combine 3 cups water, sliced ginger, crushed cardamom pods, cloves, peppercorns, cinnamon (or cinnamon stick) and star anise if using. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer uncovered for 8 minutes to extract flavor from the whole spices.

Brew tea

Add the black tea bags (or loose tea in a tea infuser) to the simmering spiced water. Turn off the heat and let steep for 5 minutes for a robust brew (adjust 3–6 minutes for lighter or stronger chai).

Add milk and sweeteners

Remove the tea bags or strain out loose tea and most spices using a fine mesh sieve. Return the liquid to the saucepan, stir in 2 cups whole milk, 3 tablespoons brown sugar and 1 tablespoon honey. Warm gently over low heat until just steaming (do not boil), stirring so sugar dissolves and flavors meld, about 3–4 minutes.

Finish and rest

Stir in 1 teaspoon vanilla extract. Taste and adjust sweetness if desired. Remove from heat and let the concentrate sit for 5 minutes to deepen the flavors. Strain the concentrate through a fine mesh sieve into a heatproof container to remove all solids. The concentrate can be refrigerated in a sealed container for up to 5 days.

To Finish (per serving)

Heat 1 cup of prepared chai concentrate and 1 cup milk together in a small saucepan over medium-low heat until steaming, whisking or stirring to combine. Alternatively, heat the concentrate and separately steam or froth 1 cup milk and combine. Do not boil.

Taste and add optional sweetener (about 1 tsp) if you want it sweeter. Pour into a mug and dust with 1/4 tsp ground cinnamon. Serve immediately.