• Add the water, ginger, cinnamon sticks, cardamom pods, cloves, peppercorns, and star anise to a saucepan.

  Bring to a boil, then reduce to a gentle simmer.

  Simmer uncovered for 20–30 minutes, allowing the spices to fully infuse the water.

  Remove the saucepan from the heat and add the loose black tea.

  Steep for 10 minutes, then strain through a fine mesh strainer.

  Allow the concentrate to cool slightly, then transfer to a clean jar or bottle.

  Refrigerate until ready to use.

How to Serve

• Heat equal parts masala chai concentrate and milk of choice.

  Sweeten to taste with honey, maple syrup, or sugar.

  Great served hot or iced.

Storage

• Store refrigerated in a sealed container.

  Use within 7 days.

  Stir or shake before using.

Notes

• This concentrate is intentionally unsweetened so each cup can be sweetened to individual preference.

  Do not boil the tea leaves, adding tea off heat prevents bitterness.

  For a stronger iced chai, use slightly less milk when serving.

  Dairy or non-dairy milks both work well.