Bring the water to a simmer in a pot over medium heat.
While the water is simmering, crush the cardamom pods, cinnamon, star anise, fennel seeds, cloves, and peppercorn in a pester and mortal and then add them to the pot.
Using a microplane grate the ginger over the pot and throw in the mint leaves.
When the water comes to a boil, add the tea leaves and sweetener of choice.
Boil for about a minute, and then add the milk.
Once the chai comes to a boil, bring the heat down to low. Avoid overflowing the chai.
Bring the chain to a boil again, and immediately turn the heat down to low.
Bring the chai to a boil a third time and turn the heat off.