If using whole spices (cardamom pods, cinnamon sticks, cloves), grind them to a fine powder in a spice grinder or mortar and pestle before measuring. Pre-ground spices work -- whole spices ground fresh give noticeably more aroma.

Combine loose-leaf black tea, cardamom, cinnamon, ginger, cloves, and black pepper in a bowl. Mix thoroughly until the spices are evenly distributed throughout the tea. No clumps. Taste a pinch -- it should be aromatic and slightly sharp before adding any sweetener.

Transfer to a clean glass jar with a tight-fitting lid. Keeps at room temperature for up to 3 months. Label it with the date.

Add 1 heaped tablespoon of the dry chai mix to a small saucepan. Pour in 1 cup of milk. Heat over medium heat, stirring often, until the milk steams and is about to simmer. Do not boil -- boiling milk changes the texture. About 5 to 7 minutes.

Pour through a fine mesh strainer into your mug, pressing on the solids to extract the last of the liquid. Add sugar or honey to taste. Discard the spent tea and spice solids.

Drink immediately while hot. For an iced version, double-steep the mix in half the milk, strain, sweeten, and pour over ice, then top with cold milk.