Lightly crush the fresh ginger, green cardamom pods, cinnamon stick, cloves, and black peppercorns using a mortar and pestle or the back of a knife.
In a saucepan, bring water to a rolling boil over medium-high heat.
Add the crushed ginger, cardamom, cinnamon, cloves, and peppercorns to the boiling water. Reduce heat to medium-low and simmer.
Add the black tea leaves to the simmering spice mixture. Continue to simmer.
Pour in the whole milk and add granulated sugar. Increase heat to medium and bring the mixture to a gentle boil, stirring occasionally. Do not let it boil over.
Once boiling, reduce heat to low and let it simmer for another 3-5 minutes, allowing the flavors to meld and deepen. The chai should develop a rich color and aroma.
Remove the saucepan from heat. Using a fine-mesh strainer, strain the chai directly into serving cups. Serve hot.
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