Lightly crush the ginger, green cardamom, cinnamon stick, cloves, and black pepper using a mortar and pestle to release their oils.

Add the crushed spices to water in a saucepan and bring to a boil, then let it bubble until the water turns a deep amber and smells fragrant.

Stir in the black tea leaves and boil for two minutes until the water turns reddish-brown.

Pour in the milk and bring the mixture back to a rolling boil over medium-high heat.

Lower the heat and let the chai simmer gently so the milk and spices infuse fully into the tea.

Stir in the sugar until fully dissolved, adjusting the amount to taste.

Simmer for a few more minutes so the sugar and spices fully meld into the chai.

Strain the hot chai directly into cups through a fine mesh strainer to remove the tea leaves and whole spices.

Let the poured chai sit for a moment so the froth settles before serving.