Warm ginger, cracked cardamom, cinnamon, cloves, and peppercorns simmer together until the kitchen smells like a proper chai stall, building a deeply spiced base before the tea even goes in. Black tea steeps right in that fragrant liquid until it turns rich and deep brown, soaking up every note of the whole spices along the way. A fine strain gets you a silky, spiced brew with zero grit, ready to pour straight into your favorite mug. This one's an easy way to bring a cozy, aromatic cup into a vegan routine, and it comes together in one small saucepan with no fuss. Sweeten it to your own taste and sip it slow ā it's the kind of drink that makes a weekday morning feel a little more special.
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Learn more ā2 servings
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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 ā small bubbles at the edges, not a rolling boil ā 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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