In a saucepan, combine the cinnamon stick, cardamom pods, cloves, peppercorns, ginger, and
Add the milk and sugar and bring to a simmer over medium heat, stirring until the sugar dissolves. Stir in the tea leaves, remove from the heat, cover, and let stand until the chai reaches the desired strength, 3-5 minutes.
If you have a milk frother, pour half of the chai into a pitcher, froth it, then return it to the pan. Strain the chai through a fine-mesh sieve into 2 mugs, spooning foam onto the tops, and serve.