- 1 1/2 tablespoons shelled and peeled pistachios (raw or roasted salted)
- 10 whole green cardamom pods, lightly crushed to remove seeds, discarding pods
- 1 (1 inch) piece cinnamon stick
- 1 pinch saffron threads
- 1/4 teaspoon freshly grated nutmeg
- 2 cups whole milk
- 3 1/2 tablespoons packed light brown sugar, or to taste
- 1/8 teaspoon salt, or to taste
- 2 cups water
- 5 teaspoons loose black tea leaves such as Orange Pekoe
- 4 fluid ounces full-flavored gin such as Tanqueray or Plymouth
- Finely grind nuts, cardamom, cinnamon, and saffron with mortar and pestle or in grinder. Add nutmeg.
- Bring milk just to a simmer in a 2-quart heavy saucepan, then whisk in brown sugar, salt, and nut mixture and cook over low heat, stirring occasionally, 3 minutes to infuse flavors.
- Meanwhile, bring water to a boil in a 1-quart saucepan, then add tea leaves and boil 1 minute. Pour tea through a fine-mesh sieve into hot-milk mixture, discarding tea leaves, and cook chai over low heat 1 minute.
- Divide gin among 4 (8-ounce) mugs and top with hot chai.