Cook's Note: I use the Indian style of cinnamon, not the rolled kind, because it has a gentler flavor.
Combine 8 cups water, the cloves, peppercorns
, cardamom pods, cinnamon, star anise and ginger
in a large saucepan
or pot. Bring to a boil. Reduce heat to a low simmer
, cover and let it go for 10 to 15 minutes.
Bring the pot back up to a boil and add the black tea. Stir, turn off the heat and allow the tea to steep
for 3 minutes. Dissolve the brown sugar
in the hot tea
, and chill the chai in the fridge.