Whole cardamom pods, a cinnamon stick, cloves, and a warm hit of ginger and black pepper simmer together into a fragrant, amber concentrate before black tea steeps right in for that classic chai depth. A spoonful of maple syrup rounds out the spice with just the right touch of sweetness, no refined sugar needed. The milk gets steamed and frothed to a soft, pillowy foam, then poured over the strained concentrate for that coffee-shop-style layered look in your own mug. A light dusting of cinnamon on top finishes it off beautifully. Since the whole thing is built from tea, warming spices, and steamed milk with nothing flour-based or grain-derived in sight, it's a naturally solid choice for a gluten free morning routine. It's cozy, aromatic, and easy enough to make on a weekday before you're even fully awake.
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Combine the water, cardamom pods, cinnamon stick, cloves, ground ginger, and black pepper in a small saucepan. Bring to a simmer over medium heat, then reduce to low and simmer for 5 minutes, until the liquid is fragrant and lightly amber.
Add the tea bags to the saucepan and steep off the heat for 3 minutes, then remove and discard the tea bags. Stir in the maple syrup.
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