3 cups water
1 tablespoon fresh ginger, peeled and grated
6 cardamom pods, crushed in mortar and pestle
1/2 teaspoon cinnamon powder
2 pinches fresh grated nutmeg
6 pieces star anise
8 black peppercorns
1 1/2 cup milk
assam or darjeeling tea- 6 teaspoons of loose tea, or 6 tea bags
sugar, as desired (I like to add a couple of tablespoons of coconut sugar into the spice mixture)
optional for serving: cinnamon stick and star anise
Place water, ginger, cardamom, cinnamon powder, nutmeg, star anise, and black peppercorns in a medium sauce pan over medium high heat.
When the liquid comes to a boil, add milk. Let everything return to a boil. Then add tea and simmer for 1 minute.
Pour your chai through a strainer into a clean bowl or a metal pitcher like the photo below. Then pour the chai back into a clean pot/bowl.
If you continue to pour the chai back and forth like this a few times, you will froth the milk a bit - thus the "latte."