Step 1

Heat a small/medium (1-2 qt) saucepan over high heat. Add water, cinnamon stick, cloves, cardamom pods, black peppercorns, fennel seeds (if using), and ginger. (See Note Bring to a boil and add the tea bags or leaves.

Step 2

Reduce the heat to medium/medium-low and simmer gently for 7-10 minutes, depending on how strong you’d like the tea and spices. It will turn a deep burgundy color and reduce slightly.

Step 3

Add milk and sugar and stir to mix. Raise the heat to high. Once the milk comes to a boil, lower the heat to medium and allow it to simmer for another 5 minutes.

Step 4

When ready to serve, raise the heat to high and allow it to come to a rolling boil for a minute or so, depending on how 'cooked' you like the milk. (See Note If you’d like, use a ladle to aerate the chai to deepen the flavor and make it creamier.

Step 5

Pour into cups through a strainer and add more sweetener, if needed.