Vanilla Chai Tea Recipe

Lightly toast whole spices

In a small dry skillet over medium heat, warm the crushed cardamom pods, cloves, peppercorns, and cinnamon stick for 1 to 2 minutes, shaking frequently, until fragrant. Remove from heat and set aside.

Crush the toasted spices slightly using the back of a spoon or mortar and pestle to help release oils (leave them roughly broken — not a fine powder).

In a medium saucepan, bring 4 cups water to a gentle boil over medium-high heat.

Add the crushed toasted spices and sliced fresh ginger to the boiling water. Reduce heat to low and simmer for 5 minutes to infuse.

Add the black tea leaves to the simmering spiced water. Turn off the heat and let steep, covered, for 3 to 4 minutes for a robust flavor (steep up to 5 minutes if you prefer stronger tea).

Place the saucepan back on low heat. Pour in 1 cup milk and 2 tablespoons heavy cream (if using). Warm gently — do not boil — for 3 to 4 minutes so flavors meld and the mixture is hot.

Stir in 2 teaspoons sugar (or sweetener) and 1 teaspoon pure vanilla extract until dissolved. Taste and adjust sweetness or vanilla as desired.

Add 1 teaspoon dried calendula petals to the chai in the last minute of warming to infuse a subtle floral note and color. Do not boil after adding vanilla and petals.

Strain the chai through a fine-mesh sieve (or double-layered cheesecloth) into a heatproof pitcher or directly into cups to remove tea leaves, spices, ginger slices, and calendula petals.

Pour into 4 warmed cups (serves 4). Garnish each cup with a pinch of extra calendula petals and a light dusting of ground cinnamon if desired.

Serve immediately while hot. Leftovers can be refrigerated for up to 48 hours; reheat gently and stir before serving.