Ingredients:

  • 2 cups (475 ml) Filtered Water
  • 2 Tbsp or 4 bags Black Tea (strong loose leaf or bags, such as Assam or Ceylon)
  • 1 inch piece Fresh Ginger, peeled and thinly sliced
  • 6 Green Cardamom Pods, gently crushed
  • 1 large Cinnamon Stick (Ceylon preferred)
  • 4 Whole Cloves
  • 1/2 tsp Whole Black Peppercorns
  • 1/4 cup (50 g) Dark Brown Sugar (packed)
  • 1/2 tsp Vanilla Extract (optional)
  • 4 shots (120 ml) Espresso Shots (2 per serving)
  • 1 1/2 cups (360 ml) Whole Milk (3/4 cup per serving)
  • Pinch of ground cinnamon or nutmeg, for garnish

Instructions:

  1. Crush the Spices: Place the cardamom pods, cinnamon stick, cloves, ginger slices, and black peppercorns into a medium saucepan. Lightly crush the spices to crack them open and release the oils.
  2. Simmer: Add the filtered water to the saucepan with the spices. Bring the mixture to a rolling boil over medium-high heat, then immediately reduce the heat to a gentle simmer. Simmer, uncovered, for 10 minutes to reduce slightly and infuse maximum flavor.
  3. Sweeten and Steep: Remove the saucepan from the heat. Stir in the brown sugar until fully dissolved. Add the black tea bags/loose leaf and the vanilla extract (if using).
  4. Steep the Tea: Cover the saucepan and allow the tea to steep for exactly 5 minutes. Do not over-steep, or the concentrate will become bitter.
  5. Strain and Reserve: Pour the concentrate through a fine-mesh sieve (or a sieve lined with muslin) into a clean jar or container. Discard the spent spices and tea leaves. The concentrate should yield approximately 1.5 cups (350 ml) of liquid.
  6. Prepare Espresso: While the concentrate is steeping, prepare your espresso. Pull two shots (approx. 60 ml) of fresh, hot espresso for each serving, keeping the coffee hot.
  7. Heat the Milk: Pour 3/4 cup of cold milk into your frothing pitcher. Steam the milk using a wand or heat gently and froth until a velvety microfoam is achieved.
  8. Combine Base: Pour 3/4 cup (180 ml) of the warm chai concentrate into a large mug.
  9. Assemble: Gently pour the two shots of hot espresso over the chai concentrate. Slowly pour the steamed and frothed milk into the mug, spooning the microfoam over the top for a professional finish.
  10. Garnish and Serve: Dust lightly with ground cinnamon or nutmeg, and serve immediately.