A small pot of chai invites a pause. This ginger and cardamom version is deliberately flexible: the strength, milk and sweetness can all be adjusted to suit your cup.
Ingredients for two cups
Start with one cup water, one cup milk, two teaspoons loose black tea, two lightly crushed green cardamom pods and a small slice of fresh ginger, crushed. Sugar is optional. Use a milk you enjoy; plant-based alternatives may behave differently when heated.
Give the spices a head start
Put the water, ginger and cardamom in a small saucepan. Bring to a gentle boil and simmer for two to three minutes. Crushing the spices helps release their flavour without requiring a large quantity.
Add tea, then milk
Add the tea and simmer for about a minute. Pour in the milk and heat gently, watching the pan closely because it can rise quickly. Simmer briefly until the colour and strength suit you, then strain into cups. Add sugar to taste rather than assuming every cup needs the same amount.
Adjust one thing at a time
For stronger tea, use a little more leaf next time rather than boiling indefinitely. For more spice, increase the ginger or cardamom slightly. A wider saucepan and a smaller flame can make the pot easier to control. Wash the strainer promptly before tea dries onto it.
I like a recipe that leaves room for preference. Note the proportions you enjoy, and you have a reliable starting point for the next pot.