In a mortar, crush the cloves, cardamom pods and cinnamon. Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil. Remove the pan from the heat, cover and let steep for 5 minutes. Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea. Cover and let steep for 3 minutes. Stir the chai, then strain it into a warmed teapot or directly into teacups. Per serving: 83 Calories; 3g Fat (24% calories from fat); 2g Protein; 17g Carbohydrate; 4mg Cholesterol; 38mg Sodium Recipe by: Food & Wine, February 1999