In a small saucepan combine 240 ml water, crushed cardamom, cinnamon stick, cloves, peppercorns (if using), sliced ginger and brown sugar. Bring to a gentle simmer over medium heat and simmer for 4 minutes to bloom the spices.

Add the tea bags (or 2 tablespoons loose-leaf tea in an infuser) to the simmering spiced water. Reduce heat to low and steep for 3 minutes for a medium-strength chai (steep up to 5 minutes for stronger).

Stir in 240 ml whole milk and vanilla extract. Warm gently—do not boil—until steaming (about 1–2 minutes). If preparing iced, remove from heat earlier to avoid over-extraction and allow to cool.

Remove from heat. Strain the mixture through a fine sieve into a heatproof container to remove tea leaves and spices. Taste and adjust sweetness with additional brown sugar or honey as desired. This yields approximately 420 ml of chai concentrate (enough for two drinks).

Assemble Drinks (Hot or Iced)

Hot Spiked Chai

Pour 180–210 ml (about 3/4 cup) of freshly made hot chai concentrate into a warmed mug. Add 45 ml spiced rum. Stir gently to combine. If desired, froth the top with a milk frother for a foamy finish. Garnish with a pinch of ground cinnamon and a star anise.

Iced Spiked Chai

Fill a tall glass with ice cubes. Pour 120–150 ml chilled chai concentrate over the ice (leave room for rum). Add 45 ml spiced rum and stir to combine. Top with a splash more cold milk if you prefer a lighter texture. Garnish with a pinch of cinnamon and a star anise.

Adjust alcohol: For a stronger drink, increase rum to 60 ml; for lower ABV, reduce to 30 ml. Serve immediately.