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Place all the spices (except for the ground ginger) in a dry non-stick pan.
Heat over medium heat, and keep moving the spices in the pan until they are fragrant.
Remove the spices from the pan and place them in a bowl or plate.
In batches, process the whole spices in a spice blender until completely ground.
Place the ground spices in a large jar or bowl and add the ground ginger. Whisk until the ginger is mixed through.
Keep the spice mix in an airtight container, preferably a glass jar.
Place the water, tea, and spice mix in a saucepan.
Close the lid and bring the water to a boil. When the water is at a boil, remove the lid and adjust the heat of your stove to allow the tea to simmer for about 4 - 5 minutes.
Stir in the milk, and increase the heat to allow the tea to come to a simmer again. Let it simmer for about 1 minute.
Strain the tea out of your spiced tea, and add sugar or honey to sweeten to your liking.
Optional - froth the masala chai using a frothing wand.
Serve immediately.