You start by preparing the spices by washing the ginger and then putting the ginger, the cardamom and the flower mace into a mortar and crush it lightly with the pestle. It should not become a paste, the cardamom should open and also the mace and the ginger should be cracked so that they can nicely distribute their aroma into the tea.

Now you place the water onto the stove for heating it up and put the prepared spices in right away. If you could not get whole mace, you can add the powder now. Add the tea leaves and bring it all to a boil.

When the water is nicely boiling you add the milk into and right away the sugar, too. Stir so that the sugar dissolves properly.

Let the mixture boil with the milk, too, and switch it off when it does. Your chai is ready! Now you fill it into cups – obviously using a sieve to filter the pieces of the spices.

The nice thing about masala chai is that you can adjust the spices and also the sweetness to your taste. If you like it less sweet, just reduce the sugar or leave it away. If you like it more spicy, add more ginger and if you like cardamom very much, you can also add some more of that. It is up to you! Enjoy!