Masala Chai

Serves: 2 liters

½ teaspoon cardamom (or 2 pods, crushed)
8 whole black peppercorns
2 teaspoons fennel seeds, crushed
1 tablespoon ground cinnamon
1-inch piece fresh ginger, pounded (no need to peel)
4 cups water
3 tablespoons black tea leaves (I use darjeeling)
⅔ cup sugar, or more to taste (feel free to sub with desired amount of maple syrup or omit sweetener)
4 cups milk, regular or non-dairy

Combine spices and water in a medium pot. Bring to a boil. Add tea leaves and sugar. Reduce heat to medium-low and simmer for 5 minutes.
Rest a fine mesh sieve atop a funnel over clean glass mason jars (or any jars available). Pour tea through sieve, filling jars halfway. Discard any remaining solids.
Top jars off with milk. Allow to cool completely before storing in the fridge. Chai may be enjoyed cold or warmed over low heat in a small pot on the stovetop.