• Heat water in a saucepan over high heat until it comes to a simmer and add in the ground cardamom and ginger. If you’re using whole cardamom pods, just make sure to crush them first to get the seeds exposed. If you would like to use other spices, you can also add a crushed cinnamon stick, cloves, mint leaves and/or a few peppercorns. Simmer 1-2 minutes on medium heat to infuse all the flavors. Make sure to stir now and then to prevent them from settling.
• Toss in the black tea leaves and stir, then bring it back to a low boil over medium heat. Do not use high heat to speed it up – the longer steep will make the tea flavor stronger. Bring the heat down just a little and let it simmer for 1-2 more minutes for a strong tea flavor.
• Add in milk and stir with a spoon. Once it comes to a boil over medium heat, use a ladle to stir well. Lower the heat and allow to simmer for another 1-3 minutes, or less/more depending on how strong you want the chai. 
• Raise the heat to high to allow it to come to a boil. This is called a double boil!
• Strain the chai into a cup and stir in the sugar. If you want to make it iced, just let it sit out or in the refrigerator for 5-10 minutes and add some ice. (Note : Starbucks Chai Lattes are very sweet compared to typical chai so feel free to add more sugar – I personally like 1 tbsp of brown sugar & dash of pumpkin spice when I’m feeling like a Starbucks latte)

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