Pour all ingredients into a (preferably spouted) saucepan. Place over medium heat. Allow to heat until small bubbles appear around the perimeter of the milk.
Stir the chai, scraping the bottom to avoid scalding the milk.
When the milk comes to a boil, turn off the heat and stir well and add tea leaves. Bring to a boil once again, turn off the heat and stir well.
Allow to steep for a few minutes. Strain carefully into a cup, and serve.
Often, I will make large batches and store in the refrigerator in a glass jar writing the expiration date of the milk on the container to remind me of the date of which I need to use it by.
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