16 

whole allspice berries

16 

whole cardamom pods or 1/2 teaspoon ground cardamom

6 

whole black peppercorns

2 

cinnamon sticks, 2 inches long

1 

slice (1/4-inch) fresh ginger or 1 teaspoon ground ginger

2-1/2 

cups water

2 

teaspoons darjeeling or other black tea leaves

2 

Tablespoons honey

2 

cups hot low-fat milk

Coarsely grind whole spices separately in mortar and pestle or together in electric grinder. In medium saucepan combine ground spices, ginger and water. Bring to boil; reduce heat and simmer for 25 minutes. Add loose tea leaves and continue to simmer for 3 minutes (longer simmering will make the concentrate bitter). Remove from heat; strain through find mesh strainer or cheesecloth into medium bowl. Add honey and stir to dissolve. Set aside until ready to serve. To server, stir chai concentrate into hot milk.

For single serving of latte, stir 1/2 cup chai concentrate into 1/2 cup hot milk.

Chai concentrate may be prepared in advance and stored, covered, at room temperature for up to 2 weeks.