You can use chai masala if you have instead of all these spices and follow the same direction.
2-inch piece fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorn
10 whole cloves
6 cardamom pods
8 cups cold water
2 table spoons of black tea or 3 bags of black tea (preferably African tea)
2 cups whole milk
1/2 cup (packed) golden brown sugar
Combine first 5 ingredients in medium saucepan.
Using mallet or back of large spoon, lightly crush or bruise spices.
Add 8 cups water; bring to boil over high heat for about 5 to 10 minutes.
Add tea bags and boil again for 5 minutes.
Reduce heat to medium-low, add milk and partially cover pan, and simmer gently for 10 minutes.
Remove from heat.
Add sugar bring tea just to simmer over high heat, whisking until sugar dissolves.
Discharge tea bags or strain chai into teapot and serve hot.