Step 1

Finely dice your ginger and add it to a saucepan. Add all of your spices and use a wooden spoon to lightly crush the spice pods.

Step 2

Add filtered water and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer the for 20 minutes, stirring and crushing spices against the side of the pan occasionally.

Step 3

After 20 minutes, turn off the heat and add in the black tea bags, brown sugar if using, and vanilla extract. Allow the tea to steep for 5 minutes. You should have 3-3.5 cups of spicy chai concentrate.

Step 4

Strain the spices and tea bags from the chai concentrate, making sure to extract all the liquid, and mix in the unsweetened soymilk to taste based on your desired strength (1.5-2 cups is my favorite ratio).

Step 5

Enjoy the spicy chai hot, or transfer it into jars and refrigerate for up to 5 days.