Warm, aromatic, and deeply comforting, this spiced milk tea is the kind of drink that makes a slow morning feel like a genuine luxury. Every sip delivers layers of heat from fresh ginger and black pepper, floral sweetness from crushed cardamom, and that unmistakable depth from a long simmer with cinnamon and cloves. Managing a nickel sensitivity can make café drinks a minefield, since many commercial chai blends and flavored syrups contain additives or high-nickel ingredients like oats, nuts, or certain seeds — none of which appear here. This recipe keeps things beautifully simple: whole spices, black tea, whole milk, and honey, all simmered together on the stovetop so you know exactly what's in your cup. The technique of blooming the spices in water before adding the milk is what gives this chai its bold, layered flavor without needing anything extra. Sweetening with honey rather than refined syrups keeps it clean and easy to adjust to your own taste. Strain it into your favorite mug and enjoy it while it's hot — this one disappears fast.
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Combine the water, ginger, cardamom pods, cinnamon stick, cloves, peppercorns, and star anise (if using) in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, until the liquid is fragrant and lightly amber.
Add the tea bags and milk to the saucepan. Raise the heat to medium and bring the mixture just to a gentle simmer — small bubbles at the edges, not a rolling boil — then reduce the heat to low and steep for 4 to 5 minutes, until the chai is deep brown and richly spiced.
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