Combine 2 cups water, crushed cardamom pods, cloves, peppercorns, cinnamon stick and sliced ginger in a small saucepan. Bring to a gentle simmer over medium heat, then remove from heat and steep, covered, for 5 minutes.

Add Tea and Milk

Add loose black tea (or tea bags) to the hot spiced water and return to a low simmer for 2 minutes. Stir in 1 cup whole milk and gently warm through (do not boil) for 1 minute to allow flavors to meld.

Strain and Finish

Strain the mixture through a fine mesh sieve into a heatproof container, pressing on solids to extract liquid. Stir in 1/2 teaspoon vanilla extract. Let cool to room temperature, then refrigerate until cold. Yields about 3 to 3.5 cups concentrate; measure 3 oz per cocktail as specified.

Demerara Simple Syrup

In a small saucepan combine 1/2 cup Demerara sugar and 1/2 cup water. Heat over medium, stirring, until sugar dissolves and syrup just begins to simmer. Remove from heat and cool to room temperature. Store in an airtight container in the refrigerator for up to 2 weeks.

Cocktail

Chill a coupe or small martini glass in the freezer for 5–10 minutes.

In a cocktail shaker add 3 oz chilled chai concentrate, 1 oz Bailey's Irish Cream, 1 oz Wheatley Vodka and 0.25 oz Demerara simple syrup. Add 6 ice cubes.

Shake vigorously for 12–15 seconds until the shaker is cold and the mixture is well aerated and slightly frothy from the cream.

Double-strain into the chilled glass to remove ice shards and any foam lumps.

Garnish with a light pinch of ground cinnamon and an optional cinnamon stick. Serve immediately.