Chai Hot Chocolate

Pound the ginger, cardamom and star anise in a mortar to release all the flavors.
Heat water in a sauce pan on medium heat. Add the pounded ginger, cardamom, star anise and black peppercorn (optional) to the heated water. Once the water starts to boil, then turn the heat down to the lowest and let it simmer for 15 minutes.
Next, turn the heat back to medium-high and add loose black tea leaves and boil for another 2 to 3 minutes only.
Remove from heat and strain the tea using a mesh sieve. Stir in the sugar and stir till it dissolves.
Add 1 teaspoon of hot chocolate into the bottom of each serving cup.
Note: Using 2 (6 oz) tea cups in this recipe.
Slowly stir hot tea evenly into each cup (about half the cup size). Use a small whisk if it helps blend the cocoa powder with the tea.
Note: If you are using a bigger cup size, just fill up half way with tea and half with hot milk. However, if you prefer a stronger flavor, then add more tea and less milk. Adjust according to preference.
To warm up the milk, use an electric milk frother or the microwave (heat about a minute and use a handheld frother). Just make sure the milk is steaming hot. Pour the hot milk over the tea in each cup.
Dust some coca powder over the frothy milk.
Optional: Top the cups with vegan whipped cream, if you prefer. Sprinkle them with some extra cocoa powder or cinnamon powder for decoration.