Warming spices like cinnamon, ginger, and cardamom simmer together with black pepper for a fragrant, bold base before steeping with black tea for real depth. A touch of maple syrup sweetens the concentrate naturally, so once it's chilled, all that's left is pouring it cold over ice. The result is a spiced, robust chai that's creamy, refreshing, and layered with flavor in every sip. It's an easy make-ahead pour, since the concentrate keeps well and comes together in minutes when you're ready to serve. A light dusting of cinnamon on top adds a nice finishing touch. This one is a solid pick for a vegan kitchen, no fuss required.
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Combine the water, ground cinnamon, ground ginger, ground cardamom, and black pepper in a small saucepan. Bring to a simmer over medium heat, then reduce to low and simmer for 3 minutes, until the spices are fragrant and the liquid is lightly colored.
Remove the pan from the heat, add the tea bags, and steep for 5 minutes. Remove and discard the tea bags without squeezing them.
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