1. Fill a large pot with water and add all the spices. Bring to a boil and reduce to a simmer. Simmer 10-12 minutes (until your whole kitchen smells like chai!).
2. Turn off the heat and when the water is no longer boiling add the tea.
3. Let steep for about 5-8 minutes and strain into a large bowl with a mesh colander.
4. Transfer into a gallon-sized glass container. Store in refrigerator. Keeps well for about a week or more.

To serve: combine chai with an equal part doshic appropriate milk. Sweeten to taste with honey or sucanat.