Gather all ingredients and lightly crush the cardamom pods with the flat side of a knife or your fingers to release their essential oils.

Pour 4 cups of filtered water into a heavy-bottomed 2-quart saucepan and bring to a rolling boil over high heat.

Once boiling, add the crushed cardamom pods, cinnamon stick, and cloves. Reduce the heat to medium and let the spices steep for 2 minutes.

Add the loose black tea to the spiced water, stir well, and allow it to brew for 3 to 4 minutes, stirring occasionally.

Strain the tea and spices through a fine-mesh sieve into a clean saucepan, pressing gently on the solids to extract flavor.

Add the sweetened condensed milk and stir vigorously for 1 minute until fully incorporated and the mixture is uniform.

Stir in the sugar and a tiny pinch of salt until dissolved, adjusting sweetness to taste.

Return the chai to medium heat and warm for 1 to 2 minutes until steaming but not boiling.

Pour the hot chai into small glasses and serve immediately while hot.