Using a motor and pestle, pound the bay leaves, cloves and cardamom to a coarse texture.

Place a heavy bottom saucepan on medium heat and pour the milk followed by the spice mix and cinnamon sticks.

Give it a mix. Simmer the milk for 10 minutes, stirring frequently to avoid the milk from getting burnt at the bottom of the pan.

Sprinkle the cocoa powder and stir until the cocoa powder dissolves completely.

Drop the tea bags and simmer for 2 more minutes. Then, strain the infused cocoa milk into a different pan.

Place the strained milk back on medium heat and drop the chocolate. Stir until it dissolves. Add sugar and salt. Taste and add more sugar, if you would like it sweeter.

Pour the Chai Spiced Hot Chocolate in two mugs. Top it with marshmallow or whipped cream and shave some more chocolate on top.