For the chai masala, grind all the spices into a fine or coarse texture.

Place a heavy bottom saucepan on high heat and pour the water, milk, sugar and tea leaves. Mix it all together and add the chai masala. Stir and let it continue heating up.

Once the milk is warmed up, grate or pound the fresh ginger and add it to the pan.

Once you the milk comes to a boil, lower the heat to medium and let it simmer for 3 minutes or until you see the color change to a darker shade and a thin layer of milk skin starts setting on top.

Strain the tea and serve it warm right away.