I took the comments regarding adjustments for a spicer recipe and added it all together for the Ultimate Spicy Chai recipe. See below: Ingredients: 3-inch piece fresh ginger, cut into rounds 3 cinnamon sticks 2 ½ teaspoons black peppercorns 15 whole cloves 10 cardamom pods ¼ teaspoon cayenne pepper 6 cups cold water 6 bags of black tea ¼ cup (packed) brown sugar Directions: 1. Add the spices, except for the cayenne pepper, into a large pot. 2. Crush the spices to bring out the flavor. The more crushed the spices, the spicier the chai will be. Use either a pestle (preferred) or a wooden spoon. 3. Add the cayenne pepper to a tea bag and add to the pot 4. Add the water. 5. Bring to a boil on high heat. Then turn to medium-low and simmer slightly covered for 20 minutes. 6. After 20 minutes, turn the burner off and add the brown sugar. Stir well. Then add the tea bags. Cover. Let steep for 5 minutes. 7. Remove the tea bags and let the chai cool. 8. Once cooled, transfer to jar with strainer + cheese cloth. It may be easier to first strain into a larger bowl and then pour into jar with funnel. You may keep the cinnamon sticks in the jar if you would like. Refrigerate. 9. Rinse cheese cloth and let dry; it can be used multiple times. 10. If filling a larger mason jar (64+ oz) double the recipe. 11. When serving, use ~2/3 chai concentrate to 1/3 milk.