In a small bowl, combine ground ginger, cinnamon, cardamom, cloves, and black pepper until evenly mixed.

Pour 2 cups water into a small saucepan and bring to a rolling boil over medium-high heat, about 5 minutes.

Remove the pan from heat and add 3 black tea bags, the spice mixture, and 4 star anise pods.

Cover and steep for 8 to 10 minutes without stirring to extract flavors.

Strain the concentrate through a fine mesh strainer into a heat-safe container, gently pressing the tea bags.

Stir in 3 tablespoons honey while the concentrate is still warm until fully dissolved.

Allow the concentrate to cool to room temperature, then refrigerate or use immediately.

Pour 1 cup of milk into a clean saucepan and heat over medium heat until steaming with small bubbles around the edges, about 3 to 4 minutes (do not boil).

Froth the hot milk using a milk frother for about 30 seconds or whisk vigorously until a layer of foam forms.

Divide 1/2 cup chai concentrate into each mug, then slowly pour the hot frothed milk over the concentrate, holding back the foam.

Spoon the remaining milk foam on top of each latte and serve immediately.