I typically use a ratio of ½ water and ½ milk. Feel free to make this richer and thicker by using more milk and less water, or even all milk, simmering spices directly in the milk. You can also make the tea as strong as you like.
This can also be made with ground spices, which I will update here shortly.
You can make a big batch of the masala chai ( without the milk) and refrigerate, and heat up with the milk when ready to serve.
You can add more whole spices and more black tea for an even stronger more concentrated version.
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