Prepare the Masala: Lightly crush the cardamom pods, cloves, cinnamon, fennel seeds, and peppercorns using a mortar and pestle or the flat side of a knife. Do not grind into a fine powder; you want a coarse texture.

Bloom the Spices: In a small, heavy-bottomed saucepan, combine the crushed spices, nutmeg, and the Lapsang Souchong leaves (if using). Toast over medium-low heat for 30-45 seconds until fragrant. Be careful not to burn them.

Simmer the Water Base: Add the 2 cups of water to the saucepan with the spices. Bring to a rolling boil and let it simmer gently for 3-4 minutes to fully extract the essential oils from the spices.

Add Tea and Sweetener: Stir in the black tea leaves and sugar. Continue boiling for 1 minute to allow the tea to steep intensely.

Introduce Milk: Pour in the 2 cups of milk and stir well. Bring the mixture back up to a gentle boil. Watch carefully as it heats up to prevent boiling over.

The 'Pulling' (Optional but Recommended): Once boiling, reduce the heat slightly. Using a ladle, carefully pour the chai from the saucepan back and forth between two vessels (or pour it high into the saucepan itself) 3-4 times. This aerates the tea and creates a superior texture.

Final Strain and Serve: Remove the chai from the heat. Strain immediately through a fine-mesh sieve into mugs. Serve hot, ensuring each cup gets some of the steeped spices if desired.