Yesterday I had the pleasure of teaching some pretty special high school students how to make chai. And while they were very savvy about spices, cardamom had them stumped. It's one of my favorite spices in the world, and most chai recipes include it an essential element.
This is my take on Chai, including variations for vegan Chai as well. Feel free to adjust it to your own tastes, but I highly recommend keeping in the fennel, peppercorns and cardamom for balance. Even one of the students who was very convinced that black peppercorns had no place in her sweet chai agreed that this blend was one of the best she had tasted.
The recipe below is for a single serving of 8 ounces of chai (small coffee cup), so double, triple, quadruple, etc. to tailor your needs. But please trust me on the vegan version; boiled non-dairy milks of any kind will NOT be tasty!