Lightly crush or roughly chop star anise, cloves, and cardamom pods to release their essential oils and maximize flavor.

In a saucepan, combine all chai concentrate ingredients (except vanilla extract).

Use high-quality water – bottled or filtered water is recommended for the best taste, as tap water can affect the tea’s flavor.

Bring to a gentle simmer over low heat and let it cook for about 10 minutes, stirring occasionally. This allows the tea and spices to fully infuse.

Strain out the tea leaves and spices, leaving a smooth, fragrant liquid.

Stir in the vanilla extract for a warm, subtly sweet depth of flavor.

In a separate saucepan, warm the milk over low heat until it’s hot but not boiling. This keeps it creamy and prevents a burnt taste.

Remove from heat once it’s warmed through.

Pour the chai concentrate into a cup, filling it about halfway.

Add the hot milk and stir gently to combine.

For an extra indulgent touch, top with sweetened whipped cream (optional).

Sprinkle with ground cinnamon for a warm, spiced aroma.

Add a whole star anise for an elegant finishing touch.