Heat a medium saucepan over high heat and add the filtered water, cinnamon stick, whole cloves, cracked cardamom pods, black peppercorns, fennel seeds (if using), and sliced ginger.

Bring the 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 your preference for strength and aroma.

Stir in the milk and cane sugar. Increase the heat to high until the milk comes to a natural boil.

Reduce heat to medium and continue simmering gently for another 5 minutes.

Bring the chai to a rolling boil for 1 to 2 minutes, adjusting cooking time to your preference.

Optionally, aerate the chai by pouring it back into the pan from a height to enhance creaminess.

Pour the chai through a fine strainer into cups to remove spices and tea leaves.

Add more sweetener if desired and serve hot.