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In a saucepan, heat full-fat milk or whole milk.
Bring it to a boil and simmer on low to medium-low heat, stirring occasionally to prevent burning.
Let the milk reduce by about ¼ over low to medium-low heat. This process takes around 15 to 20 minutes in total and makes the milk richer and slightly thicker, enhancing the creaminess of the chai.
You'll know the milk is reduced when the volume is down to 1.5 cups and the milk will look slightly creamier and richer in color.
Once the milk has reduced and thickened, add sugar to it and stir to dissolve.
Optional: Add a few drops of rose water or kewra water at the end for a floral aroma.
Take the spices – cardamom, cloves and cinnamon in a mortar. Crush these lightly with a pestle.
Meanwhile when the milk is simmering, in another saucepan, take water and the crushed spices.
Bring this water added with the spices to a boil.
Add black tea and simmer on low heat for about 3 to 5 minutes or until the water has a nice amber color.
Once the tea decoction is ready, turn off the heat of the stovetop where the milk is simmering. Lift the saucepan and pour about ⅓ to ½ cup thick hot milk into a cup.
Take the saucepan with the hot tea decoction. Using a strainer, strain ¼ to ⅓ cup hot tea decoction in the cup with the thick milk.
Stir gently and serve Irani Chai hot.