100 ounces water (12-1/2 cups)
1 heaping cup finely chopped ginger (one large 6-inch piece)
1-1/2 teaspoons whole fennel seeds
7 (short, 2") cinnamon sticks
4 bay leaves
25 whole black peppercorns
20 cardamom pods, cracked open
1/2 vanilla bean sliced open
1/2 tablespoon black tea
3/4 cup sucanat
Unsweetened oat milk
1. Boil water.
2. Add herbs, excluding tea, and ginger (ginger, fennel seeds, cinnamon sticks, bay leaves, cloves, peppercorns, cardamon pods, and vanilla bean); boil for an hour.
3. Turn off and add tea, let sit for 10 minutes.
4. Strain and add sucanat, stir to blend.
5. For serving mix half tea and half oat milk, or to taste. Oat milk is really the best for a creamy rich texture.
Source of recipe: Result of obsessive chai perfecting. I also got two secret ingredients from local coffee place that makes really good chai.