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Combine water, tea bags (or loose leaf tea), ginger, cinnamon sticks, cardamom pods, cloves, star anise, and black peppercorns in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 5 minutes to allow the spices to infuse. This creates your chai concentrate.

Remove the saucepan from the heat. Carefully strain the chai concentrate through a fine-mesh sieve into a clean pot or heatproof pitcher, discarding the solids.

Add the oat milk, vanilla extract, and maple syrup to the strained chai concentrate. Heat over medium heat, stirring occasionally, until hot and steamy but not boiling.

Taste and adjust sweetness if desired. Pour into mugs and serve immediately.


Combine water, tea bags (or loose leaf tea), ginger, cinnamon sticks, cardamom pods, cloves, star anise, and black peppercorns in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 5 minutes to allow the spices to infuse. This creates your chai concentrate.

Remove the saucepan from the heat. Carefully strain the chai concentrate through a fine-mesh sieve into a clean pot or heatproof pitcher, discarding the solids.

Add the oat milk, vanilla extract, and maple syrup to the strained chai concentrate. Heat over medium heat, stirring occasionally, until hot and steamy but not boiling.

Taste and adjust sweetness if desired. Pour into mugs and serve immediately.
