Combine ginger, cloves, peppercorns, cinnamon, nutmeg and cardamom and blend well in an electric grinder. You only need a small quantity for each cup of chai; store the rest for later. A full recipe will keep you stocked full of chai for months.

Boil water and milk. Add sugar, tea leaves and masala until the mixture becomes dark (about 5-10 minutes). The longer you boil, the stronger the chai. Strain into teacups to serve.