This recipe has you making two key components: 1) a chai concentrate that will blow the boxed stuff out the water thanks to a 20-minute simmer with whole spices and lots of fresh ginger planks, which can last in the fridge for weeks, and 2) a jug of homemade black sesame milk, that is unsweetened but seasoned with a touch of vanilla and great in many beverages beyond just this one. In the end, you’ll mix the two together for a sweet-savory, spiced and roasty-toasty take on the classic tea drink. If there’s a different alt milk that speaks to you that you have on hand already, you by no means need to make the black sesame milk to enjoy this drink (any alt milk or even whole milk can easily be substituted) but of course, that’s what makes this recipe cool, fun, and even more delicious than the rest.