In a small saucepan combine 2 cups water, sliced ginger, crushed cardamom, cloves, peppercorns and cinnamon stick. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer uncovered 5 minutes to bloom the spices.

Brew tea

Add the 4 tea bags to the simmering spiced water. Turn off the heat and steep 4–5 minutes for a strong brew. Do not steep much longer or it will get bitter.

Finish concentrate

Remove and discard the tea bags and strain out the spices through a fine mesh sieve into a clean saucepan or bowl. Return the strained liquid to low heat, stir in the brown sugar until dissolved, then add 1 cup whole milk and warm gently until just steaming (do not boil). Remove from heat and let the concentrate cool to room temperature, then chill in the refrigerator until cold (about 30–45 minutes). This makes approximately 2.5 cups of chai concentrate.

Assembly

Fill a tall glass with 1 cup ice cubes (adjust to preference).

Pour 1/2 to 3/4 cup chilled chai concentrate over the ice (adjust strength to taste).

Add 1 cup cold milk over the concentrate. For a creamier drink use whole milk or oat milk; for lighter use skim or almond.

Add 1 tablespoon vanilla syrup or simple syrup and gently stir to combine. Taste and add more syrup or concentrate if desired.

Sprinkle a light dusting of ground cinnamon on top and serve with a straw.