6teaspoonsstrong loose leaf black tea or 6 tea bags
¼cuppure maple syrup
Instructions
In a medium saucepan over medium high heat, bring ginger, cinnamon, and 3½ cups water to a boil. Lower the heat to simmer for about 20 minutes or until liquid is reduced by one-third and fragrant.
Remove pan from heat, stir in tea and cardamom, and let steep for 5 minutes.
Return the pan to medium-high heat and stir in milk and maple syrup. Cook, keeping your eye on it, until mixture begins to foam up and boil, about 5 minutes. Immediately remove from heat and let sit 5 minutes. Strain chai through a fine-mesh sieve into a teapot or pitcher and serve.