In a small saucepan combine 2 cups water, sliced fresh ginger, crushed cardamom pods, cloves, peppercorns, cinnamon stick, and star anise. Bring to a gentle boil over medium heat, then reduce heat to low and simmer uncovered for 8–10 minutes to extract flavors.

Add tea

Add the black tea (tea bags or loose tea in a tea infuser). Stir, then remove from heat and steep for 3–5 minutes depending on desired strength (4 minutes yields a balanced tea note).

Finish concentrate

Remove tea bags or strain the liquid through a fine-mesh sieve into a clean saucepan or bowl to remove spices and tea leaves. Add 1 cup whole milk and 2 tablespoons brown sugar to the hot tea. Return to low heat and warm gently, stirring until sugar dissolves and mixture is hot but not boiling (about 2–3 minutes). Stir in 1/2 teaspoon vanilla extract if using. Taste and adjust sweetness.

Store

Allow concentrate to cool slightly. Use immediately or refrigerate in a sealed container for up to 4–5 days. Reheat gently before using.

To Finish (per serving)

Measure 1/2 cup of the prepared chai concentrate and pour into a mug.

Steam or heat 1/2 cup milk until hot and frothy. For stovetop: warm in a small saucepan to just below simmer, then froth with a handheld whisk or milk frother for 15–30 seconds. For a milk steamer/frother: steam to about 150–155°F (65–68°C).

Pour steamed milk into the mug over the concentrate, holding back foam with a spoon, then spoon foam on top to finish.

Dust with a light sprinkle (~1/8 tsp) of ground cinnamon and serve immediately.