In a small bowl, combine ground cinnamon, cloves, ginger, cardamom, nutmeg, and black pepper to create the spice blend. Reserve 1/4 teaspoon for the whipped cream.

In a medium saucepan, combine water, black tea leaves, brown sugar, and the majority of the spice mixture. Heat over medium until simmering, about 5 minutes.

Reduce heat to low and stir in milk. Steep for 5 minutes, ensuring it does not boil.

Strain the mixture through a fine mesh sieve into mugs, leaving behind tea leaves and spice remnants.

In a chilled bowl, whisk together heavy cream, honey, and reserved spice mix until soft peaks form.

Dollop spiced whipped cream on each cup of Christmas Chai Latte. Optionally sprinkle cinnamon or nutmeg on top.