Put the Loose Leaf Chai Tea (12 ounce) in Water (3/4 cup). Let it infuse for 10-15 minutes, then let it chill in your fridge.
Meanwhile open up the Whole Cardamom Pods (1/4 teaspoon) and put the internal kernel into a small bowl.
Add Ground Cinnamon (1/2 teaspoon) and Fresh Ginger (1/2 teaspoon) to the cardamom.
Measure up Cashew Nuts (1 cup).
Place the cashews, spices, Coconut Milk (1 cup), Agave Syrup (1/4 cup), Vanilla Extract (1 teaspoon) and Coconut Oil (1/4 cup) into a blender.
Process ingredients until nice and creamy.
Transfer to your ice cream machine and process based on the manufacturer instructions.
You can serve it right up, or for a creamier texture transfer it to a container and freeze until ready to use. To serve, dust the top with a bit of cinnamon sugar.