Lightly crush the cardamom pods, cloves, and peppercorns with the side of a knife or mortar and pestle. Break the cinnamon stick into smaller pieces. Peel and thinly slice or grate the fresh ginger to measure approximately 1 tablespoon.

Optional: For a smoother, more integrated flavor, combine the crushed spices and ginger in a small dry skillet over low heat and toast for 30–45 seconds, stirring constantly, until fragrant. Do not burn.

Tea & Sweetener

Brew tea with spices

In a small saucepan, add 1 cup water and all prepared spices (crushed cardamom, cloves, peppercorns, cinnamon pieces, and ginger). Bring to a gentle boil over medium heat.

Once boiling, reduce heat to low and simmer for 3 minutes to extract spice flavors.

Add 1.5 teaspoons loose black tea (or one strong tea bag's equivalent). Simmer together on low for 2 minutes more for robust strength. If you prefer lighter tea, steep for 1 minute instead.

Stir in 2 teaspoons brown sugar (adjust to taste) and dissolve fully in the hot brew.

Milk & Finish

Add milk and finish

Pour 3/4 cup milk into the saucepan. Increase heat to medium-low and heat until the mixture is just below a gentle simmer — small bubbles will form around the edges and steam will rise. Do not let it boil over. Heat about 1–2 minutes to marry flavors and warm the milk.

If you prefer a frothy latte texture, use a handheld milk frother or whisk vigorously for 20–30 seconds to create foam, or transfer to a milk frother/espresso machine steam wand briefly.

Remove from heat. Stir in 1/4 teaspoon vanilla extract if using. Strain the chai through a fine-mesh sieve into a 12 oz (approximately 355 ml) cup to remove the whole spices and tea leaves.

Dust the top with a pinch of ground cinnamon. Taste and adjust sweetness if needed by stirring in more sugar to taste.