In a medium saucepan, combine the water, ginger puree, cardamom (seeds and pods), and black peppercorns and bring to a boil over high heat. Lower the heat to the lowest setting, cover the pot, and simmer for 10 to 12 minutes to infuse the water with the spices. Raise the heat to high and add the milk and mint sprigs. As soon as the mixture comes to a boil, add the tea leaves, making sure it doesn’t boil over. Immediately lower the heat and simmer for 20 to 30 seconds, then turn the heat off, cover, and let the teasteep for 3 to 4 minutes. Strain and enjoy with a generous dollop of honey stirred in.
Drunken Chai OptionAdd 2 ounces rum and 2 tablespoons honey (or more to taste) to the chai and serve warm or chilled with ice.
