Ingredients
Whole Spices:
- 6 green cardamom pods, lightly crushed
- 1 cinnamon stick (about 3 inches), broken into pieces
- 4-5 whole cloves
- 4-5 whole black peppercorns
- 1-inch piece fresh ginger, peeled and thinly sliced
- Optional: 1 star anise
- Optional: ½ vanilla bean, split lengthwise
Tea and Liquid:
- 2 cups water
- 2 tablespoons loose leaf black tea (or 3-4 tea bags)
- 2 cups whole milk (or milk alternative of choice)
Sweetener:
- 2-4 tablespoons sugar, honey, or maple syrup (adjust to taste)
For Serving:
- Ground cinnamon for dusting
- Cinnamon sticks for garnish (optional)
Instructions
- Prepare spices: Lightly crush cardamom pods to expose seeds. Break cinnamon stick into pieces. Slice fresh ginger thinly.
- Optional toasting: Heat a small saucepan over medium heat. Add whole spices (not ginger) and toast for 1-2 minutes until fragrant, shaking pan frequently. Remove from heat if becoming too dark.
- Simmer spices: Add water and ginger slices to saucepan with spices. Bring to a boil over medium-high heat, then reduce to low and simmer gently for 5-7 minutes until fragrant and water takes on golden color.
- Steep tea: Remove pot from heat. Add black tea leaves or tea bags. Let steep for 4-5 minutes without heat. Do not let the tea boil.
- Add sweetener and milk: Stir in your chosen sweetener until dissolved. Add milk and return pot to medium heat. Warm gently until steaming and small bubbles appear around edges, stirring occasionally. Do not boil.
- Strain: Pour chai through fine-mesh strainer into mugs, pressing gently on solids to extract all liquid.
- Optional froth: For authentic latte texture, make chai concentrate with just water (no milk). Separately heat and froth milk, then pour over strained concentrate in mugs.
- Serve: Taste and adjust sweetness if needed. Dust with ground cinnamon and add cinnamon stick for stirring. Serve immediately while hot.
Notes
- For chai concentrate: Use 1½ cups water instead of 2 cups, omit milk during brewing. Store concentrate refrigerated for up to 1 week. Mix equal parts concentrate and milk when ready to serve.
- Spice ratios are adjustable—increase ginger for more heat, add extra cinnamon for more warmth, reduce cloves if they’re too strong for your taste.
- Quality matters: Use fresh whole spices and good black tea for best results.
- Don’t skip crushing the cardamom—the flavor is locked inside the pods.
- For iced chai latte: Make concentrate, chill completely, and serve over ice with cold milk.
- Milk alternatives: Oat milk froths beautifully and adds natural sweetness. Full-fat coconut milk creates rich, creamy chai with subtle coconut flavor.
- Steep time is crucial: 4-5 minutes for black tea. Longer creates bitterness.
- For decaf: Use rooibos tea or decaffeinated black tea.
- Sweetness level is personal—start with 2 tablespoons and add more to taste.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfasts
- Method: Stovetop, Simmering, Steeping
- Cuisine: Indian-inspired, Fusion
- Diet: Vegetarian