• Start by crushing your ginger and grinding it into a paste with your mortar and pestle. You can also use a micro plane to grate the ginger. I like to grind my ginger first and remove it from the mortar before adding the other spices.
• In the mortar, gently crush the cardamom pods, cloves, and peppercorns to release the oil and flavor.
• You can also crush the cinnamon stick into small pieces.
• Add the crushed spices and all other ingredients to a bowl or jar and gently toss to combine until all the spices and honey are distributed evenly and the mixture is sticky and fragrant. The texture should resemble that of wet granola.
• Store your sticky chai in a jar in the fridge for up to 1 month

How to make sticky chai

• To make a single serving of sticky chai, add ¼ of the mixture and one cup of hot water to a small pot and bring to a simmer.
• Allow to simmer for 5 minutes until fully infused
• Add 1 cup of milk to the pot and bring to a low boil so that the milk begins to foam. Lift off the heat once it foams and return to the heat when the foam dies down. Repeat this step several times for a richer and luxurious texture.
• Serve with a sprinkle of cinnamon on top.