Lightly crush all spices to release their flavours.

Heat water in a pot.

Add the spices and crushed ginger.

Reduce the heat to medium after rolling boil.

Boil for 2 mins.

Add tea bags and bring to a boil for 2 mins.

Pour milk and add sugar.

Reduce the heat and simmer for about 2 mins.

When the masala tea is ready, you will see a cream layer on top and also the milk flavor is gone.

Strain the tea to cups and serve with any breakfast.