Add water, peppercorns, cinnamon sticks, ground cinnamon, cardamom, and ginger slices to a medium saucepan. Bring to a boil, cover, and reduce heat to a simmer; stir occasionally. Simmer for 20 minutes.
Bring back to a boil and add tea. Turn heat to low and let tea infuse for 10 minutes.
Stir in the honey. Remove from heat, and stir in the milk. Let sit for 15-20 minutes or until cooled.
Line a strainer with a coffee filter and strain the mixture into a glass container. Store in the refrigerator.
When ready to serve, just pour over ice and add any additional sweetener if desired. You can also sprinkle with a little ground cinnamon for extra flavor.
*Makes about 6 cups.*You can make these using 1 1/2 teaspoons of ground ginger in place of the fresh. However, I highly recommend using the fresh ginger if you can.*The cinnamon sticks can be replaced by using an extra 1 teaspoon ground cinnamon if needed.*If you like cloves, add 6 cloves to the pot with the ginger and spices. Follow the instructions as directed.*For testing purposes, I used 2% milk, whole milk, and coconut milk. All were delicious!*Nutrition facts calculated using 2% milk.
Recipe from Living Well Kitchen https://blog.memeinge.com/iced-chai-latte/