Spiced Chai Latte from Scratch

In a medium saucepan, combine the water, crushed cardamom, cinnamon stick, cloves, black peppercorns, and fresh ginger if using. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes to allow the spices to infuse.

Add the black tea bags or loose tea to the saucepan. Simmer for another 2–3 minutes, depending on how strong you like your chai. Avoid over-steeping, as the tea can become bitter.

Pour in the milk and stir well. Heat over medium-low until the mixture is steaming and just begins to bubble around the edges. Do not let it come to a full boil. Stir in your preferred sweetener until dissolved.

Remove the saucepan from the heat. Strain the chai through a fine-mesh sieve into mugs to remove the whole spices and tea leaves. Serve immediately while hot. Sprinkle with a pinch of ground cinnamon or garnish with a cinnamon stick if desired.