3cupswhole milk (or almond, cashew, soy, oat or another plant-based milk)
5tbsploose leaf black tea (Assam)
15green cardamom pods
1 1/2cinnamon sticks(about 2 inches)
5 - 10tspteaspoons of brown sugar
Crack the cardamom pods, cloves, and peppercorns (if you are using them) and put them in a saucepan or teapot. Add thinly sliced ginger, cinnamon sticks, and black tea. Add star anise and fennel seeds if you want to use them. Add the water.
Bring to a low boil and cover. Steep on low heat for at least 10 minutes. If you want a stronget infusion, keep the chai on very low heat for an hour or two.
Add milk and sugar. Stir it while heating until it’s simmering hot again. Simmer for a few minutes to allow the milk to bring out the oil from the spices.
Pour into mugs or glasses through a strainer and enjoy!