Bring the water to boil in a small saucepan, and turn off the heat.

While the water is coming to a boil, place the cardamom pods, cloves and peppercorns in a mortar and crush to release the aromatic scents. If you don't have a mortar and pestle, you can use a spice grinder, pulsing the spices just a couple of times, or you can use a sturdy ceramic bowl and crush the spices with the back of a metal spoon.

Add the ginger, cinnamon stick and tea bags to the hot water.

Cover and steep for 5-8 minutes.

Meanwhile, in a small saucepan, heat the milk.

Strain tea, discarding spices and tea bags.

Pour into your favorite teacup leaving room for your cashew milk.

Soak cashews overnight, or for at least 4 hours.

Rinse and strain, and place into a blender.

Add 1.5 cups cold water.

Blend on high speed for about 2 minutes; if using the dates for sweetener, add at the start of blending.

Pour into a 2 cup glass jar – you can strain this but it doesn't require it.

Add 1 tsp. organic vanilla extract.

Shake and add the desired amount to your Chai.

Store the remainder in the fridge – shake before each use.

Keeps for about 5 days.