Ingredients 2 cinnamon sticks, broken into pieces 20 black peppercorns 16 whole cloves 8 cardamom pods, seeds removed from the pod 1 teaspoon ground ginger Pinch of freshly grated nutmeg 1 quart whole milk 1/4 cup light brown sugar 1 tablespoon loose black tea 3 ounces bourbon or rye whiskey Instructions In spice grinder, pulse all of the spices to a powder. In a saucepan, bring the milk to a simmer. Remove from the heat. Add the spices, sugar and tea and let stand for 10 minutes. Strain the chai into a bowl. Wipe out the saucepan. Return the chai to the saucepan and rewarm over moderate heat. Stir in the whiskey and serve hot.