Begin by bringing water to a boil in a small pot.
Add crushed cardamom pods, a cinnamon stick, cloves, and freshly grated ginger into the boiling water.
Lower the heat to a gentle simmer, cover the pot, and allow the spices to infuse into the water for approximately 5 minutes.
Incorporate black tea leaves into the spiced water, steeping them for an additional 2-3 minutes.
Pour in milk and add sugar, giving the mixture a thorough stir.
Allow the chai to achieve a gentle simmer and let it meld for about 5 minutes, allowing the flavours to harmonise.
Taste the chai and adjust the sweetness to your preference by adding more sugar if necessary.
Once the chai has reached your desired flavour, strain it into cups using a fine mesh strainer.
Serve the aromatic and flavourful masala chai while it’s hot.