8 teaspoons loose-leaf assam tea
(I use a large teaball or put all the ingredients in a large press-and-brew teabag)
25-30 whole cardamom pods (I don’t count; just a small handful)
2 cinnamon sticks
6 whole cloves
1 star anise (optional, but very good)
1 inch fresh ginger or 1/2 tsp. dried tea-cut (optional)
1 quart water
1/3-1/2 c. sugar
1 quart milk (for serving)
Bring 1 quart of water to a boil. Add tea and spices, then lower heat to simmer low heat for 10 minutes. Stir in sugar. Strain and discard spices and tea. Add milk, warm the mixture and serve hot, or chill concentrate and add milk upon serving. My boys usually like half chai and half milk, but you may adjust the proportion to taste.
Best served with Literaritea Scones.
(Some folks add peppercorns to the concentrate, but preferences in this household are pretty strongly against. In fact, the ginger has become optional, though I still like it fine that way.)