Introduction
  Chai is effectively the result of British occupation of India. The Brits often say that the Indians invented curry and the British perfected it. The opposite is true for tea... well, the Brits didn't invent tea, but you get where I'm coming from.

  Chai is a mix of spices, tea, and in most cases, milk that results in a blend of stimulants that will give you the energy to make it through some of the tougher parts of the day (i.e. that period between when you wake up and when you go to sleep).

Process
  Now that you have your ingredients, follow these steps to prepare:

Ingredients

Tea: Use Darjeeling black tea. Darjeeling is the Champagne of Indian tea regions. Accept no substitutes. If you can't find whole Darjeeling tea, you can use grounds, just make sure you remove it from the teabag. Avoid perfumed tea, some asshole tea companies will do that kind of shit, if for no better reason than to piss me off.
Water: Try to use tap water if possible. Tap water is usually more campatible with spices than bottled water. Some bottled waters actually strip flavors when cooking. But if your water tastes like ass, then by all means, get some fucking overpriced bottled water. Unless of course you like the flavor of ass, then by all means brother, go forth...
Milk: What ever level of milk you can handle, whole, 2%, fat-free, etc... Just remember, if you use one of those fucking coffee creamers, we'll fucking hunt you down and kill you. That shit was invent to cover up the pungent flavor of coffee. This is chai man, show some respect.
Sugar: Use pure cane sugar only, anything else detracts instead of improving the flavor.
Cardamom (Elaichi): Known as elaichi or elichi to the Indians, this mild spice has been used for ages by the Indian natives as a nausia remedy and an aid to digestion. This is the soul of chai. To properly prepare the pods, crack them just enough to allow water to get inside during the brewing process. Don't free the seed entirely, otherwise the cardamom flavor will be too strong.
Cloves (Lavang): A sweet spice that gives chai a good body. It's a foundation spice that helps to anchor the other spices.
Cinnamon (Dalchini): Use only cinnamon sticks, don't use ground cinnamon, save that for throwing into the eyes of the ninjas that invade your home.
Ginger Root (Lahsun): Ginger root is very potent, and will add a spicy kick to the chai. Only use it in the "Hot n' Spicy" varient as it can overwhelm the spices that make up the mixtures. Stick to the recommened ammount, too much will ruin the chai. Be sure to dice up the ginger root before throwing it in.

Tools
  The tools you will need are:

•A Sauce Pan (1 or 2qt) w/ lid •Measuring Cup (2-Cup+) •Measuring Spoons (Tbsp. & tsp.) •Tea Strainer •Something to stir with (i.e. a baby's hand)