If you want to make your Chai extra Spicy: Add cloves, cardamom pods, peppercorns, fennel seeds to a mortar and pestle and crack your spices. Not as spicy, just crack open your green cardamom pods.
Heat your large pot over high heat. Add filtered water, cinnamon sticks, cloves, cardamom pods, black peppercorns, fennel seeds, and ginger. Bring spices to a boil and then add your tea. I like to remove the tea from the bags and preferably use loose leaf tea.
Reduce the heat to a medium-low and simmer for 10-15 minutes. The longer you simmer, the spicier the chai.
Turn off your heat and let cool slightly before you strain to avoid a steam facial. To strain, use a wire mesh strainer and/or cheese cloth and pour your Masala Chai concentrate into a ball jar.
You can store your concentrate in the refrigerator and pull it out when you’re ready for a cup of tea.