Place cardamom pods, cinnamon, fennel seeds, peppercorns and cloves into a mortar and pestle. Mash up a little until the spices are broken up slightly. Add the mashed spices and the ginger into a medium saucepan.
Slice longways down the vanilla pod and scoop out the vanilla bean powder, place this into the saucepan along with the whole vanilla pod. Add in 350ml of water and the rice malt syrup. Bring to the boil and then reduce to a simmer for 2–3 minutes.
Take off the heat and strain through a fine mesh sieve into a jug or large jar. Place into the fridge until chilled, about 1 hour.
Fill two glasses with ice and then pour over the brewed chai. Top up with milk to serve.
Trying to cut down on caffeine? Swap your daily coffee out for this latte, it's loaded with flavour and is a refreshing antidote to the hot summer sun.
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