If you are using chai masala skip adding whole spices. Only pound fresh ginger.
In a mortar pastel, add your sliced ginger, along with cardamom pods, black peppercorns, and cloves. Lightly pound them.
In a sauce pan add water. Let it heat up on a medium high flame. To this add black tea leaves. Add the pounded ginger and spices. Bring it to a boil.
Once the tea decoction starts to simmer, add fresh mint leaves and fresh lemon grass stalks. Let it boil for a minute.
Now add milk and sugar. If you have chai spice blend (aka chai masala) add 1/4th tsp now along with sugar.
The chai can boil too fast, so keep a close eye on it.
On a medium flame, let your chai boil. Once the chai boils and starts to rise, lower the flame to low. Now once again bring the flame to medium high. Once the chai starts to rise, turn off the stove.
Strain through the mesh strainer in your Kettle or directly in the serving cups.
Serve with your favorite cookies or snacks.