Chai

1. • 2-inch piece fresh ginger, cut into thin rounds
   • 4 cinnamon sticks
   • 4 teaspoons black peppercorns
   • 10 whole cloves
   • 12 cardamom pods
   • 6 cups cold water
   • 6 bags of black tea (preferably Darjeeling)
   • 2 cups whole milk
   • 1/2 cup (packed) golden brown sugar

PREPARATION

1. Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.
2. NOTES:
3. I adjusted the amount of the spices.
4. Don't decrease the brown sugar.  I did the first time, and it was weirdly bland.

Source: https://www.epicurious.com/recipes/food/views/homemade-chai-201226

MORE NOTES:

Lightly toast the crushed spices first for a more intense flavor.

If making ahead, keep the tea separate in the refrigerator and mix 1 part milk with 2 parts tea mixture when rewarming.