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Make the chai concentrate: Thinly slice a narrow 8-inch piece ginger. No need to peel. (If your ginger is quite fat, use 5-inches). Add to a medium pot.
Place 30 cardamom pods and 25 cloves in a mortar and pestle or resealable plastic bag. Grind (or bang with a rolling pin) until crushed and broken down. Add 6 cinnamon sticks. Bash the sticks until crushed into pieces. Transfer spices to the pot with the ginger, along with 6 cups water, ⅓ cup honey, and ¼ teaspoon salt.
Bring to a boil over high heat. Maintain a brisk simmer and continue to cook, 25 minutes.
Remove from heat. Add 5 black tea bags, stir, and let steep, 5-7 minutes. Remove from the pot, gently squeezing to extract the tea.
Let concentrate continue to steep at least 30 minutes more or up to overnight. Strain, pressing on solids to extract any liquid, and discard. Your concentrate is now ready to use.
Make the black sesame milk: Add 3 cups whole milk to a blender (preferably a Vitamix), along with ½ cup black sesame seeds, 2 teaspoons vanilla, and ½ teaspoon salt. Blend on high until the seeds are completely broken down and have turned the milk speckled and grey, about 1 minute.
Assemble: Using a 1:1 ratio, combine milk and concentrate. Heat in a pot, in the microwave, or using a steaming wand. Season to taste with more honey if desired, and serve.