All spice measurements are to taste. If you think the flavor of any one is too strong, use less.
Obviously using cream or half-n-half will make a richer drink. I prefer 1 or 2% milk myself.
For a more authentic chai, use rooibos or red tea. I used a vanilla rooibos loose tea.
10 cardamom pods
5 black peppercorns (whole)
1 piece of cinnamon stick
1/2 tsp. nutmeg (fresh grated)
1 inch knob fresh ginger (chopped)
1/2 cup milk or cream or half-n-half
2 black teabags OR 2 servings worth of loose tea
3-4 cups water (preferably filtered or not city water)
1. Boil water.
2. Place cardamom, cloves, peppercorns, cinnamon, and nutmeg in boiling water. Let sit for a few minutes.
3. Add ginger and boil for another two minutes.
4. Add milk and turn down heat. You could let the mixture come back to a boil, but that's risky with dairy.
5. Add tea to mixture. Reduce heat. If using teabags, just let them dangle in the pot. If using loose tea, use a tea ball. Let the tea brew for the recommended amount of time.
6. Pour the finished mixture through a fine strainer.
7. Add your preferred sweetener to a mug, pour chai, and enjoy!