Chai Masala Recipe

Ingredients
milk and water mixture (ratio 1:1. I'm guessing 2 cups of milk, 2 cups of water)
1 teaspoon of loose leaf tea (add more if the colour is too light, less if the colour is too dark)
1 to 2 teaspoons of sugar
1 small piece of cinnamon

Spices
2 or 3 Green cardamon
2 cloves
2 or 3 black pepper corns
1 small piece of ginger (1 cm in length approximately)

Method
1. Put the milk and water mixture in a saucepan on medium-high heat to boil for 5 to 10 minutes. Add in the tea. Do not cover.
2. Put all the spices in a mortar and pestle and pulverize. If you think it's done then smash for a minute longer. Look for the ginger to be broken down (not a single piece anymore).
3. Add the sugar and the cinnamon to the saucepan of boiling milk/water.
4. Then add the pulverized spices to the saucepan.
5. Stir occasionally.
6. When you judge it ready then strain into serving cups.

This is the recipe as taught to Kat, Megan and myself in Udaipur. We guessed the measurements while furiously recording everything as our teacher eyeballed everything.