This easy-to-make beverage pairs perfectly with pancakes.

Marnie Hanel and Jen Stevenson


Credit: Photography by Christopher Testani

Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • At Home

  • In a mortar and pestle or a spice mill, coarsely grind the cardamom pods, cinnamon sticks, bay leaves, and peppercorns. Transfer to a small bowl and mix in the tea leaves, ginger, fennel seeds, and cloves.

  • In a large saucepan, bring the milk, spice blend, and 3 cups water almost to a boil over high heat. Reduce heat to medium-low. Simmer the chai for 10 minutes. Remove from heat. Cover and let steep for 15 minutes, stirring occasionally. Using a fine-mesh strainer, strain the chai into a large pitcher. (Discard the solids.) Add the sugar and stir until dissolved. Pour into a 1-qt. jar and let cool. Cover and refrigerate.

  • At the Campsite

  • Build a campfire; set a grill grate on top. Pour the chai into a large saucepan. Reheat on the grill grate. Add some water to the chai if you want a milder flavor.