Add the 2 cups water, crushed 4 whole green cardamom pods lightly crushed, 1 piece cinnamon stick, whole cloves, ½ tsp black peppercorns lightly crushed, and sliced ½ tsp fresh ginger thinly sliced or grated to a small Saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer.

Add the 2 piece black tea bags or 2 tsp loose-leaf black tea to the simmering spiced 2 cups water. Simmer for 5 minutes, then remove from heat. Stir in the 2 tbsp honey or maple syrup, adjust until dissolved. Let steep for 2 more minutes, then strain through a fine mesh Sieve into a Measuring Cups or Mixing Bowl, discarding the solids.

Warm the 2 cups whole milk or oat milk for dairy-free in the same Saucepan over medium heat until steaming but not boiling, about 3–4 minutes. Use a 2 cups whole milk or oat milk for dairy-free frother or Whisk vigorously to create a light foam.

Divide the chai concentrate evenly between two mugs (about ¾ cup each). Pour the steamed 2 cups whole milk or oat milk for dairy-free over the concentrate, holding back the foam with a spoon, then spoon the foam on top. Dust with a pinch of 1 piece cinnamon stick and serve immediately.