Pour 2 cups of water into a medium saucepan and set it over medium heat.

Add the cinnamon stick, cardamom pods, cloves, sliced ginger, peppercorns, and star anise.

Bring the mixture to a gentle boil, then reduce to a simmer.

Let it simmer for 5–7 minutes so the spices release their full aroma.

Pro Tip: The longer you simmer, the stronger and spicier the chai base will be—taste as you go and adjust to your preference.

Drop in the black tea bags (or loose-leaf tea) into the simmering spiced water.

Let it steep for 3–5 minutes depending on how bold you like your tea flavor.

Remove the tea bags (or strain out the leaves) once you’re happy with the strength.

Pro Tip: Don’t over-steep the tea or it can turn bitter—aim for deep flavor, not harshness.

Pour in 2 cups of milk (whole milk or your choice of dairy-free alternative).

Stir gently and let the mixture heat up until it’s steaming, but not boiling.

Pro Tip: Keep an eye on it—milk can boil over quickly if the heat is too high.

Stir in 2–3 tablespoons of honey, sugar, or maple syrup (adjust to your liking).

Add ½ teaspoon vanilla extract if you’d like a softer, dessert-like note.

Step 5: Strain and Serve

Place a fine mesh strainer over your favorite mug.

Slowly pour the chai through the strainer to catch the spices.

Give it a quick stir, taste, and adjust sweetness if needed.

Pro Tip: For a frothy finish, use a handheld milk frother or whisk the latte vigorously before serving—it makes the experience feel extra café-style.