For the chai spice/masala:
6-7 star anise
18-22 green cardamom pods
2 cinnamon sticks
Black tea powder – I prefer brooke bond red label
Ginger ( Grated )
Grind all the ingredients of the chai masala into a fine powder.
Store the masala in an airtight container for future use. It will do well for 5-6 months.
For 1 cup of tea :
Use the same cup for the measurements.
Add a little less than 3/4 cup of water into a pan. Add 1/2 teaspoon grated ginger, 1/4 teaspoon chai masala, 1/ 1 and half tsp black tea powder into it and let it brew on medium heat. Let it boil for about 1 -2 minutes and add a little more than 1/4 cup milk. Turn the heat to high.
Add about 3/4 teaspoon sugar ( I like mine sweet- you may vary according to your preference. ) and stir.
Bring this to a boil. It will rise to the top of the pan. Do not let boil over the pan, just as it reaches the top, reduce the flame to low and bring it to a boil again until it reaches the top again.
Switch off the flame and strain into a cup. Serve hot with some snacks/buiscuits/pakoras etc.