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In a medium saucepan, combine the water, fresh ginger, crushed cardamom pods, crushed black peppercorns, cinnamon stick, and cloves. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low and simmer for 5 minutes, allowing the spices to infuse the water.

Add the whole milk and black tea bags (or loose leaf tea) to the saucepan. Increase the heat to medium and bring the mixture to a gentle simmer, stirring occasionally. Do not allow it to boil vigorously.

Once simmering, remove the saucepan from the heat. Stir in the granulated sugar until dissolved. Let the chai steep for 2-3 minutes to allow the tea to brew and flavors to meld.

Strain the chai through a fine-mesh sieve into a heatproof pitcher or directly into serving mugs, discarding the solids. Serve hot.


In a medium saucepan, combine the water, fresh ginger, crushed cardamom pods, crushed black peppercorns, cinnamon stick, and cloves. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low and simmer for 5 minutes, allowing the spices to infuse the water.

Add the whole milk and black tea bags (or loose leaf tea) to the saucepan. Increase the heat to medium and bring the mixture to a gentle simmer, stirring occasionally. Do not allow it to boil vigorously.

Once simmering, remove the saucepan from the heat. Stir in the granulated sugar until dissolved. Let the chai steep for 2-3 minutes to allow the tea to brew and flavors to meld.

Strain the chai through a fine-mesh sieve into a heatproof pitcher or directly into serving mugs, discarding the solids. Serve hot.
