- 10 cardamom pods
- 15 peppercorns
- 5 whole cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 5 cups whole milk
- 5 cups water
- 8 tea bags (or 8 teaspoons) loose black tea
- 4 tablespoons sugar (optional)
Remove seeds from cardamom pods and combine with peppercorns and cloves in a mortar and pestle or spice grinder. Grind into a fine powder and combine with nutmeg and cinnamon. Set aside.
In a large pot, heat milk, water, tea, sugar and ground spices. Stir well to make sure sugar has dissolved. Bring to a boil (watch for signs of milk burning), and then reduce heat to low and simmer for 10 minutes. Make sure to continue stirring throughout the cooking process.
Pour chai through a fine mesh strainer or cheesecloth. Serve in individual cups.