Heat a medium saucepan over high heat. Add the water, cinnamon stick, whole cloves, cracked cardamom pods, black peppercorns, fennel seeds if using, and sliced ginger to the pan.

Bring this mixture to a boil to infuse the spices into the water.

Once boiling, add the black tea bags or loose leaf tea. Reduce heat to medium-low and simmer gently for 7 to 10 minutes, depending on desired strength.

Stir in the milk and cane sugar. Increase heat to high or allow the milk to come to a natural boil.

Reduce heat to medium and continue to simmer gently for another 5 minutes to meld the flavors.

Raise heat to high and bring the chai to a rolling boil for 1 to 2 minutes. Optionally, aerate the chai by pouring it back into the pan from a height.

Pour the chai through a fine strainer into cups to remove spices and tea leaves or bags. Add more sweetener if desired and serve hot.