We like to make chai in two stages in order to get the FULL flavor of the spices without allowing the black tea to oversteep and become bitter. For example...

Start with a 16 oz. pot and add 2 heaping teaspoons (or more!) of freshly crushed chai spice. Fill the pot half way with boiling water. Wait 3 minutes and dream of India...

Add 2 teaspoons of black tea—such as Assam, and fill the pot the rest of the way with boiling water. Wait another 3-4 minutes. Dream of railway stations and the markets of Delhi...

Strain the chai, then add warm milk and honey to taste. Sip, enjoy... Remind yourself why you’ll never go back to those nasty pre-made concentrates!

Tips:

Increase or decrease the quantities of spice and/or tea to suit your taste, but don’t steep the black tea longer than 3-4 minutes.

A French press pot works very well for making chai with this method.