Chai Tea (Masala Chai)

In a Mortar and Pestle, roughly break up the Star Anise, Cinnamon Stick, Cloves, Cardamom Pods, Peppercorns, and Allspice Berries. Make sure the Cardamom Pods are just broken open enough to expose the seeds inside.

Peel, rinse, and slice Ginger. Press handle end of knife into the slices of Ginger in order to open them up and get the juices flowing.

Peel the Orange Zest with a peeler. Use a knife if you don't have a peeler.

Grate the Nutmeg

Lightly toast all the spices, EXCEPT the Ginger and Orange Zest, in a sauce pan over medium low to medium heat. About 3 - 5 minutes.

Pour in the 2 1/2 Cups of Water. Add the Ginger and Orange Zest. Bring to a boil.

Cover and turn heat down to a simmer. Simmer for 20 minutes. (Longer if you like a stronger tea)

Add Black Tea Bags. Simmer for 3 - 5 minutes.

Remove Tea Bags. Add Honey or preferred sweetener. Stir until Incorporated. (Add more or less according to your taste)

Add Milk. Stir.

Bring to a boil again, then cover and turn down to simmer. Simmer for another 5 - 10 minutes.

Add Vanilla. Stir.

Strain in a fine mesh strainer and/or a nut bag.

Drink immediately or serve on ice. Store any leftovers in an airtight container in the refrigerator for up to one week.

Enjoy!