- In a wide saucepan combine 1/3 cup caramel and milk over medium heat, stirring until fully integrated.
- Add the cinnamon stick, cardamom pods, cloves, vanilla bean, peppercorns, sliced ginger and tea.
- Continue to stir until milk reaches a simmer. Turn off the heat and allow the spices to steep with the milk for 10 minutes.
- Strain and serve.
Leftover chai can be stored, covered, in the refrigerator for 1 week.