Lightly crush the orange peel, clove, cardamom, peppercorn, and coriander with a mortar and pestle.
Combine the crushed spices, cinnamon, ginger, and water in a medium-sized pot.
Bring to a boil.
Once the water has reached a boil, lower the heat and simmer for 15 minutes – the liquid should reduce by about a third.
Lower the heat to the lowest setting and add milk.
Cover, turn off the heat, and let the chai steep for 10-15 minutes.
Strain through a fine mesh sieve before serving.
Add honey to taste, and enjoy!
