There is something deeply comforting about a pot of chai simmering on the stove, filling the kitchen with the warm scent of cardamom, cinnamon, and ginger. This version is built the traditional way — whole spices cracked and coaxed into the water before the tea and milk ever touch the pan, which means every sip is layered and aromatic rather than flat or one-note. Many packaged chai blends and coffee-shop versions sneak in coconut milk or coconut-derived creamers, so brewing your own from scratch with whole milk is a straightforward way to keep things exactly as intended. The spice blend here is beautifully balanced: peppercorns add a gentle heat, cloves bring depth, and the optional star anise rounds everything out with a faint licorice whisper. Watching the chai transform into that deep caramel color as the milk simmers in is genuinely satisfying, and the final strain into mugs makes it feel like a small, intentional ritual. Adjust the sugar to your taste — some days call for a little more sweetness, and this recipe is forgiving enough to handle it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Combine the cardamom pods, cinnamon stick, cloves, peppercorns, ginger, and star anise (if using) in a medium saucepan with the water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, until the water is fragrant and lightly tinted.
Add the black tea and simmer for 2 minutes, until the liquid is a deep amber-brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
