Place cloves, cinnamon sticks, star anise, black pepper, ginger slices and cardamom pods on a double-layered cheese cloth. Close and tie with a string to form a spice bag.
Place spice bag in the Inner Pot.
Add cold water.
Select SLOW COOK-High and set the time to 4 hours. Press START. Close the lid and set to VENT.
After 3 hours, add tea bags to the pot.
Let it cook for 10-15 more minutes.
Take the spice bag and the tea bags out using tongs.
Add condensed milk to the pot and stir.
Let the milk get hot for 10-20 minutes. Then press CANCEL. Serve and enjoy!
Notes
Optional: Serve with milk froth or whipped cream and sprinkle grounded cinnamon on top. Add honey or maple syrup for more sweetness.
Chef`s Tip: This recipe would be great also as a cold drink in a hot summer day. Let Chai Tea Latte to chill in the fridge and serve cold. Can be topped with whipped cream and grounded cinnamon.