Steep the chai: Pour the milk into a small saucepan and add the chai tea bag along with all the ground spices. Place over a medium-low heat. You want to see tiny bubbles forming around the edge of the pan, but not a full rolling boil. The milk should look smooth and silky, not separated.

Simmer gently: Let the milk come to a gentle simmer for 3 to 4 minutes. The colour will deepen to a warm tan, and the kitchen will fill with the scent of cinnamon and cardamom. You should see small wisps of steam rising steadily.

Add the sweetener: Stir in the honey or maple syrup until it dissolves completely. The liquid will look glossy and slightly thicker than plain milk. Taste it here to check the sweetness is to your liking.

Prepare your coffee: While the milk simmers, brew your espresso or strong coffee. It should be dark and rich, with a thick crema on top if you are using espresso. The coffee should smell bold and slightly bitter to balance the spices.

Combine and serve: Pour the hot spiced milk into your favourite mug, then add the coffee. Stir once gently. The colours will swirl together, creating a marbled effect that settles into a uniform caramel brown.

Finish with a flourish: If you like, add a dollop of whipped cream and a dusting of cinnamon on top. The cream should sit lightly on the surface, slowly melting into the warm drink.