Lightly crush the green cardamom pods using the flat side of a knife or a mortar and pestle to release their essential oils without pulverizing the seeds.

Pour 2 cups of fresh water into a small saucepan and bring to a rolling boil over medium-high heat.

Add the crushed cardamom, sliced ginger, whole cloves, and broken cinnamon stick to the boiling water, reduce heat to medium, and simmer for 2 minutes.

Stir in 2 tablespoons of black tea leaves and steep for 3 to 4 minutes, depending on desired strength.

Pour in 1/2 cup of milk and stir to combine, then continue heating over medium until small bubbles form around the edges, about 1 to 2 minutes without reaching a full boil.

Remove from heat and stir in 2 teaspoons of honey or sugar and a pinch of sea salt, adjusting sweetness as needed.

Strain the chai through a fine mesh sieve into serving cups, catching all spices and tea leaves.

Serve immediately while hot and enjoy the aromatic flavors.