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Add the spices to a mortar and crush them lightly into smaller pieces.
In a small pot, bring the water to a boil on medium to high heat and add the black tea and spices. Simmer for two minutes and bring the heat down to medium and pour in the milk.
Method one - Double Boil:Bring the chai to a boil, so that it starts aerating and bubbling to the top. Remove from heat until the bubbles come down. Bring it up again to a boil and remove from heat a second time until the bubbles go back down.Method two - Pulling ChaiAlternatively, use a small cup with a handle to take some of the chai and "pull" it. Start by pouring in the chai at a low height and steadily move up higher while continuing to pour the chai back into the pot to create bubbles. Repeat a few times.
Simmer the chai until desired consistency and color. Remove from heat.
Strain the chai with a sieve into glasses or mugs. Mix in the sugar and serve.