Ingredients

• 20 whole cloves
• 4 cinnamon sticks
• 2 Tablespoons fresh ginger, sliced
• 1 Tablespoon black pepper, whole
• 13 cups Water
• 8 black tea bags
• 1 can 10.1-ounce condensed milk
• 4 star anise, optional
• 5 cardamom pods, optional
•  Honey or Maple Syrup, optional

Procedure

1. Place cloves, cinnamon sticks, star anise, black pepper, ginger slices and cardamom pods on a double-layered cheese cloth. Close and tie with a string to form a spice bag. 
2. Place spice bag in the Instant Pot’s Inner Pot. 
3. Add cold water. 
4. Select SLOW COOK-High and set the time to 4 hours. Press START. Close the lid and set to VENT. 
5. After 3 hours, add tea bags to the pot. 
6. Let it cook for 10-15 more minutes. 
7. Take the spice bag and the tea bags out using tongs. 
8. Add condensed milk to the pot and stir. 
9. Let the milk get hot for 10-20 minutes. Then press CANCEL. Serve and enjoy! 

Cook’s Notes

• Serve with milk froth or whipped cream and sprinkle grounded cinnamon on top. Add honey or maple syrup for more sweetness.
• This recipe would be great also as a cold drink in a hot summer day. Let Chai Tea Latte to chill in the fridge and serve cold. Can be topped with whipped cream and grounded cinnamon.