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."