Infuse the spiced milk base: In a medium saucepan, combine the milk, crushed cardamom pods, cinnamon stick, cloves, grated ginger, and black pepper. Place over a medium heat. Watch for small bubbles forming around the edge of the pan—a gentle simmer, not a rolling boil. The milk will start to smell fragrant and aromatic, like a spice market.

Steep the tea: Once the milk is simmering, remove the pan from the heat. Add the loose-leaf tea or tea bags. Stir once, then cover the pan with a lid. You'll see the milk take on a beautiful, warm amber hue as the tea infuses. The colour should deepen to a rich tan after about 5 minutes.

Strain and sweeten: After 5-7 minutes, place a fine-mesh sieve over a heatproof jug or bowl. Pour the spiced milk through the sieve, pressing gently on the solids to extract all the flavour. You'll be left with a smooth, speckled liquid. The texture should feel velvety, not gritty. Stir in the honey or brown sugar and vanilla extract until completely dissolved.

Brew your espresso or strong coffee: While the chai base cools slightly, brew your two shots of espresso. Listen for the satisfying hiss and gurgle of the machine. The espresso should be dark, almost black, with a thin layer of golden crema on top. If using strong coffee, ensure it's double-strength for a true "dirty" effect.

Assemble for hot service: Warm two serving glasses or mugs by filling them with hot water for a minute, then discarding the water. Divide the warm chai latte base between the glasses. You'll see the steam rising gently. Slowly pour one shot of espresso down the side of each glass. The dark coffee will sink slightly, creating a beautiful, layered ombre effect from deep brown at the bottom to light caramel at the top.

Assemble for iced service: Fill two tall glasses generously with ice cubes. Pour the chai latte base over the ice, filling the glass about two-thirds full. Hear the satisfying crackle of ice meeting the warm liquid. Then, slowly pour the espresso over the back of a spoon held just above the surface of the drink. This technique keeps the layers distinct—a dark, inky top layer over a creamy, spiced bottom layer.

Garnish and serve: For the final touch, grate a little fresh cinnamon or float a star anise on top. My husband, who's usually picky, asked for seconds! Serve immediately with a long spoon so guests can stir in the espresso to their liking.