2-inch piece of fresh ginger, cut into thin rounds
2 cinnamon sticks
2 tsp black peppercorn
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags black tea (preferably Darjeeling)
1/2 cup packed golden brown sugar
Milk to taste & preference*
Combine the first 5 ingredients in a sturdy bowl or mortar/pestle. Lightly crush spices. (The more they are crushed the spicier the flavor). Transfer spices to medium saucepan and add 6 cups of water. Bring to a boil over high heat. Reduce heat to medium-low and partially cover saucepan. Simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add sugar, stir to dissolve. Strain chai into teapot or serving vessel. Add milk to personal preference.
*Recipe was tested with Vanilla Almond Milk with great results.