In a large pot, boil 4 cups of water. Add the tea bags, cardamom pods, cinnamon stick, cloves, black pepper, and ginger powder. Bring the water to a simmer for 20 minutes, stirring in intervals. Add the granulated sugar and light brown sugar and remove the pot off heat. Stir until the sugar has fully dissolved.
Allow the tea to cool. Add in the rum. Strain the liqueur into sanitized liquor bottles. Slap on a label and store.
Notes
If you're using clear rum or vodka, feel free to use more than 2 cups. Calculate the alcohol content and drink safely.
For spiced rum, use a maximum 2 cups to prevent overpowering the chai spice.
For Everclear, 190 proof is the best. They may not be legal in your state, so check beforehand. Calculate the alcohol content and drink safely. Vodka is the next best substitute.
Kahlúa is VERY sweet. You can use up to 4 cups of sugar, or reduce it according to preference.
To test this recipe, I used 5 Tetley British Blend tea bags. Strength of the tea depends on the brand of black tea used.
This recipe makes 6 cups of Chai Liqueur, which is great for large gatherings or storing for later use. To reduce it, use the slider over the Serving Size.