Place the cardamom pods, cinnamon, star anise, cloves and peppercorns in a small pan over low-medium heat. Dry roast for around 1 minute until fragrant. Be very careful not to brown or burn them.

Put the dry spices in a mortar and pestle or food processor and pound/process them until they break down into smaller pieces but not into powder.

Add the fresh ginger, tea leaves, vanilla and honey, and stir until well combined.

Store in an airtight container in the fridge for up to a month.

Place 2 teaspoons of the sticky chai mix in a mug.

Pour approximately 50ml (3 tablespoons) of hot water directly onto the chai.

Pour warm or frothed oat milk on top to fill the mug. Oat milk is recommended for more flavour, but cow's milk works too (will just be more subtle of a flavour).

Set a timer for 3 minutes, then strain and serve sprinkled with a little allspice or cinnamon. Too strong of a brew can make this bitter, so don't leave it longer than 3 minutes.

Place 6-8 teaspoons of the sticky chai mix in a medium saucepan with just enough water to cover.

Add 4 cups of oat milk (or cow’s milk if you prefer), and Bring to a gentle simmer for 3 minutes.

Strain and pour into a teapot or serving jug.

Pour into mugs and serve sprinkled with a little allspice or cinnamon.