This isn’t my very favorite chai blend, but it comes in at second place, nevertheless. The black tea is strong, but the proportion of spices is not very great, so I always add extra peppercorns, cardamom, and anything else I have on hand.

The best way to make this chai is on the stovetop, which is more time consuming but yields a stronger, more flavorful chai. If you know the ratio of water to milk you prefer (1:1, for instance), you can make a single serving or a large batch all at once. Start by heating your water to a boil in a pot (extra spices can be added to the water as it heats). Then, add a generous spoonful of tea per intended cup of chai, and allow to simmer for five minutes. Next, add the milk of your preference and allow to heat until it just returns to a simmer, at which point you should remove the pot from the heat and let it sit for another five minutes. Strain and serve. If honey is your sweetener of choice, add it after straining; otherwise, a spoonful of sugar per cup of liquid can be added at any point. Keep in mind that if you’re making only a single serving, some of the liquid will evaporate or be absorbed by the tea leaves, so you’ll end up with a very concentrated cup, so you may want to use a little extra water/milk; making a large batch makes this less noticeable.

As for me, I like using half milk and half water in my chai, so if I want to make two cups, I start with a cup of water, add two or three spoonfuls of tea, and then add the cup of milk. Voila.

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