Bash the spices and ginger in a mortar pestle - just enough to bruise them well. Place this spice mix in a saucepan along with the water and set it on the stove on high heat.
As soon as bubbles start appearing on the side of the saucepan, add the tea, milk and sugar. Once it comes to a roaring boil, reduce the heat and simmer for 3-4 minutes until the colour and strength of tea are to your liking.
Strain into a cup and discard the leaves and spices before you drink the chai.
Recipe by Food-Dee-Dum at https://food-dee-dum.com/2014/11/19/indian-masala-chai/