I make this blend in bulk so that I always have some on hand and I don't need to grind spices each time I want to make tea. Grind each spice individually in a spice blender or mortar and pestle until small pieces. You may need to break up the cinnamon stick with your fingers a bit ahead of time. Add all spices to a jar with a tight fitting lid (I use a 250mL mason jar and reusable lid).

In a small saucepan add the water and salt. Remove the skin from the ginger root, then finely chop and add it to the water. Bring to a boil over med-high heat. Once boiling add the granulated black tea and simmer for 3 minutes. If you are using black tea bags or rooibos tea bags do not add the tea at this step.

After 3 minutes add a generous glug of milk or almond milk to the pot along with the masala chai spice blend. Bring the mixture back to a boil, then turn off the heat. If you are using black tea bags or rooibos tea bags add them now. Allow to sit for 5 minutes.

Remove the tea bags if you used them, then strain the tea through a tea strainer directly into your mug. Add more milk or almond milk as desired and sweeten to taste. Enjoy!

Note: this recipe is easily doubled, tripled or quadrupled for more people. Strain the tea into a teapot or a coffee carafe and serve in whatever mugs or cups you like.