Bring water to a boil.

Add Spices: cloves cardamom, peppercorns, cinnamon, and ginger.

Cover and bring back to a boil and gently boil 30 minutes covered.

Reduce heat and simmer for two to three hours.

Remove from heat and let cool.

Strain, discard spices, and store in a glass container in the refrigerator.

Reheat tea and add hazelnut or almond milk and honey.

Best to heat tea w/o the milk as it sometimes curdles.

Great served iced too!

NOTES: We double this recipe and store in a glass container for up to a month, refrigerated.

Doubled recipe below.

Doubled Chai tea for a crowd (or just because you love it as much as Pegs)

4 Quarts water

1/2 Tbl-1 Tbl. whole cloves

1 tsp. black peppercorns

7-8 cinnamon sticks, crushed

1 heaping Tbl. cardamom pods, crushed

16 slices fresh ginger slices 1/4″ thick, unpeeled

Hazelnut, almond or coconut milk

Honey to taste.

Follow same cooking method above. Same amount of time even when doubled.

Store in glass jars refrigerated up to a month.