About this recipe

A warming, aromatic spiced tea brewed the traditional Indian way — bold black tea simmered with whole spices and finished with milk and sugar. This classic recipe is rich, fragrant, and perfectly balanced between spice, sweetness, and creaminess. It's the kind of cup that feels like a hug in a mug.

Instructions

1. 1

   Lightly crush the green cardamom pods and black peppercorns using the flat side of a knife or a mortar and pestle — you just want to crack them open, not grind them to powder. This releases their oils without making the tea bitter.

2. 2

   Pour the water into a small saucepan and add all the spices: crushed green cardamom pods, cinnamon stick, cloves, black peppercorns, ginger, and star anise (if using). Bring to a boil ^[over medium-high heat].

3. 3

   Once boiling, reduce the heat ^[to medium-low] and let the spices simmer for 3–4 minutes. The water will turn a light amber color and smell deeply fragrant.

4. 4

   Add the loose-leaf assam black tea (or tea bags) and sugar. Stir gently to combine.

5. 5

   Pour in the milk and increase the heat ^[to medium]. Bring the chai to a gentle boil, stirring occasionally. Watch it closely — milk can boil over quickly!

6. 6

   Once it comes to a boil and rises slightly, reduce the heat and let it simmer for 2–3 minutes. For a stronger, richer chai, let it simmer the full 3 minutes. For a lighter cup, pull it off the heat sooner.

7. 7

   Remove from heat. Using a sieve, pour the chai into two mugs, straining out all the tea leaves and whole spices. Serve immediately and enjoy hot.