For Chai Masala: Toast the spices (cardamom, cloves, peppercorn, cinnamon, nutmeg, saunf) on low flame until fragrant. Turn off the flame and add dried rose petals. Crush the spices to make a powder.
For Preparing Masala Chai: Boil water, add tea leaves and sugar. Let it simmer for 2-3 minutes. Add milk and chai masala. Bring to a boil and serve hot.
For Masala Chai Custard: In a saucepan, combine the leftover chai, milk, cornstarch mixed with water, vanilla extract and sugar. Cook until thickened. Serve chilled, garnished with chopped almonds and cocoa powder.
