For stronger chai, simmer the spices a little longer before adding the black tea rather than over-steeping the tea. Whole spices are easier to strain and generally produce less sediment than ground spices. Whole milk creates a creamy chai, but oat, soy, almond, or another preferred milk can be substituted. The amount of sweetener can be reduced, increased, or omitted entirely. For iced chai, prepare the chai slightly stronger, allow it to cool, refrigerate until chilled, and serve over ice. Chai made with regular black tea contains caffeine. The exact amount varies depending on the tea, quantity used, and steeping time.