This warmly spiced sipper starts with whole cardamom pods, a cinnamon stick, cloves, black peppercorns, and fresh grated ginger, simmered until the kitchen smells like a chai stall. Black tea steeps right into that fragrant liquid, then plant-based milk and a touch of maple syrup turn it silky and just sweet enough, warmed gently so nothing scorches or boils over. A fine strain leaves you with a smooth, spiced pour that's dusted with a little extra cinnamon before serving. It's an easy stovetop ritual — five minutes of simmering, a quick steep, and a final warm-through — that turns into two steaming mugs of real, from-scratch chai. Whole spices and simple, clean ingredients make this an easy favorite to keep on hand for a Paleo-friendly drink rotation.
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Combine the water, cardamom pods, cinnamon stick, cloves, black peppercorns, and grated ginger in a small saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 5 minutes, until the liquid is fragrant and lightly amber.
Add the tea bags and continue to simmer for 3 minutes, until the brew is deep brown and strongly flavored. Remove the tea bags and discard.
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