Homemade chai lattes take a bit of effort, but the warm fall spices, along with the feeling of accomplishment from creating it yourself pays off in the end.
Pour the water in a medium-sized saucepan, and bring it to a rapid boil over high heat.
Add in the tea bags, ginger, cinnamon, cloves, cardamom, vanilla, sugar, honey and nutmeg and stir to combine.
Reduce the heat to low and allow the mixture to simmer for five to six minutes, stirring occasionally.
Add the milk and return the mixture boiling, stirring often to keep the milk from scalding on the bottom of the pot.
Once the mixture boils, remove it from heat and use a slotted spoon to remove the tea bags (carefully squeeze them out into the pot), ginger, cinnamon stick and cloves. If you want absolutely no remnants of the other spices in your cups, carefully run the mixture through a sieve lined with cheesecloth or a coffee filter. (I didn't bother with this step.)
Serve the chai lattes hot or let it cool and refrigerate it to serve it over ice.
Keep any leftovers in the refrigerator. (This made about four eight-ounce servings.)