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Using a mallet or the back of a large spoon, lightly crush the dried spices and put them in a medium pot with the fresh ginger and water.
Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 10-15 mins.
Remove pot from the stove and add the black tea and sugar; let steep for 4 minutes then remove the tea and allow the mixture to cool completely.
Once cooled, add cold milk to the chai mixture and pour over ice.