In a small saucepan combine 1 cup water, bruised cardamom pods, peppercorns, cloves, sliced ginger, and ground cinnamon. Bring to a gentle simmer over medium heat and simmer for 5 minutes to bloom the spices.

Add 1 cup of strong black tea (or one tea bag equivalent) to the saucepan. Reduce heat to low and steep for 4–5 minutes for a very concentrated brew. Do not boil vigorously to avoid bitterness.

Strain the spiced tea through a fine mesh sieve into a measuring cup or bowl. Discard solids. Stir in 1 cup whole milk, 1 teaspoon vanilla extract, and 1 tablespoon sweetener until combined. Keep warm. This yields a chai concentrate (about 2 cups).

Espresso

Pull two fresh espresso shots (about 2 oz / 60 ml total) using an espresso machine. If you don't have an espresso machine, brew 1/2 cup strong coffee (French press or Aeropress, concentrated) and treat it as the espresso component.

Assembly & Serve

Heat and froth 1 cup milk: steam the milk until it reaches about 150°F (65°C) and has a velvety microfoam. Alternatively, heat milk on the stove until hot but not boiling and froth with a handheld frother or whisk.

In a 12–16 oz cup, combine 1/2 cup chai concentrate with the two espresso shots. Stir gently to combine. Taste and add additional sweetener if desired.

Pour the steamed milk over the chai + espresso mixture, holding back the foam with a spoon. Spoon foam on top.

Dust the top with a light pinch (about 1/4 teaspoon) of ground cinnamon or chai dusting. Serve immediately.