For many south Asians in the UK, chai has always been more than a beverage, but a representation of heritage, hospitality and belonging. At its core, chai is made by simmering black tea leaves with water and a blend of warming spices such as cardamom and cloves. The mixture is brought to a rolling boil, milk is added and it steeps on a simmer for five minutes or so, until it is ready to be strained before serving.