Ingredients:

  • 2 cups (480 ml) water
  • 2 tablespoons (12 g) loose black tea or 2 black tea bags
  • 1 stick of cinnamon (or 1 teaspoon ground cinnamon)
  • 4-5 whole cardamom pods, crushed
  • 2-3 slices of fresh ginger (or 1 teaspoon ground ginger)
  • 2-3 whole cloves
  • 2 tablespoons (30 g) sugar (or to taste)
  • 1 cup (240 ml) whole milk (or non-dairy milk)
  • 1 tablespoon (15 ml) vanilla extract (optional)

Instructions:

  1. Bring water to a rolling boil in a medium saucepan.
  2. Remove from heat and add the black tea, cinnamon, cardamom, ginger, cloves, and sugar.
  3. Cover and let steep for 5-7 minutes. Adjust steeping time based on desired strength.
  4. Use a fine mesh strainer to separate the tea from the spices, discarding the solids.
  5. In a separate saucepan, lightly heat the milk over medium heat (do not boil).
  6. Use a whisk or milk frother to froth the milk until bubbly and doubled in volume.
  7. Pour the chai concentrate into cups, then top with frothed milk.
  8. Garnish with a sprinkle of cinnamon or nutmeg if desired, and serve warm.