Measure out all chai spices and tea before starting to ensure a smooth cooking process.

Pour 1 cup filtered water into a small saucepan and heat over medium-high heat until it reaches a rolling boil (approximately 212°F or 100°C).

Remove the saucepan from heat and add 2 black tea bags or 1 tablespoon loose black tea, 1 broken cinnamon stick, 4 lightly crushed cardamom pods, 3 whole cloves, 3 slices fresh ginger or 1/4 teaspoon ground ginger, and 1 star anise pod if using.

Cover the saucepan and let the chai base steep for 5 to 7 minutes to fully infuse the spices.

Strain the chai base through a fine mesh sieve or strainer into a mug, discarding all solids.

Stir 1 tablespoon honey or agave into the hot chai concentrate until completely dissolved.

Pour 3/4 cup milk into a clean small saucepan and heat gently over medium heat until steaming (do not boil), about 3 to 5 minutes.

Froth or whisk the warm milk for 30 to 60 seconds until silky and slightly foamy.

Slowly pour the frothed milk into the chai concentrate while stirring gently to combine.

Taste the drink and add 1/2 tablespoon honey or simple syrup if additional sweetness is desired, stirring until dissolved.

Garnish with a pinch of cinnamon on top and serve immediately while warm.