I got hooked on Chai when I was living in Calcutta. I make a double batch so I can keep the extra in the fridge and microwave it for my morning tea the next day. Buying the spices in bulk, and using tea that's not as nice as what I drink just plain, keeps makes this really inexpensive. Thanks to Elise for introducing me to the recipe (which is adapted from this Gourmet, I think). This is adapted from a post on my blog, Obsessed with Dinner.

You'll need:
3 scoops/teabags black tea (Darjeeling, English Breakfast, etc...)
1 inch fresh ginger, cut into rounds
1 cinnamon stick
2 t black pepper corns
10 or so whole cloves
5 cardamon pods
3 cups water
1 cup milk/soy (I use whole milk)
1/4 c brown sugar

Step 1: Bruise the Spices

Put all of the spices in a sealable plastic bag and bruise them well by pounding with a rolling pin or hammer. Don't go crazy, though, you're bruising not destroying.

Step 2: Simmer the Spices With the Water

Add the spices to the water in a small pot. Bring to a boil and then reduce to a simmer for 10 minutes. It helps to partially cover so you lose less liquid, but that's optional.