This warming, aromatic chai builds its base from crushed cardamom, cinnamon, cloves, peppercorns, and fresh ginger simmered until the water turns fragrant and deeply tinted. Black tea steeps right into that spiced liquid, deepening it to a rich amber-brown before it's brought to a gentle simmer and finished with a touch of sweetness. The result is a caramel-colored, well-rounded cup with real spice complexity in every sip ā brewed low and slow so nothing tastes rushed or flat. A quick strain through a fine-mesh sieve leaves you with a silky, mug-ready pour, and a little extra sugar at the end lets you dial in the sweetness exactly how you like it. It's an easy one to fold into a vegan routine whenever you want something cozy and spice-forward.
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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.
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