Crush the black pepper, ginger root, cardamom pods, cinnamon stick and cloves together.
Pour 8 cups of water into a saucepan and add the crushed spices and tea bags along with the optional seeds from the vanilla pod – see Chef’s Hint.
Bring to a boil and turn down to a healthy simmer for 15 minutes.
Take out the teabags at this point to prevent the tea becoming too strong.
In a separate saucepan, warm ¼ cup of soy milk per person. Once hot, place into a Bodum or milk ‘frother’ and pump till fluffy.
Using a strainer or teapot with strainer, fill the desired number of cups up to ¾ full with the chai brew.
At this point, add a small amount of Manuka honey if desired and stir through. Top immediately with the frothy milk and decorate (if you are that way inclined) with some ground cinnamon.
If serving in a pot, you can garnish with a cinnamon stick.
Enjoy and make sure you serve it in a big cup!