Many recipes suggest dry roasting the spices before grinding to draw out their essential oils but in practice, I've never noticed a meaningful difference in flavor. Since we're making a batch to store anyway, I skip this step. Feel free to roast yours if you prefer.

In an dry grinder jar, you can either add all the spices at once and grind them into a fine powder or you can do what I do. Add the cardamoms, cinnamon sticks, cloves, whole black peppercorns, nutmeg, fennel and saffron strands.

Pulse into a coarse mixture and then add dried edible rose petals and dry ginger powder to grind into a fine powder.

Transfer in an air tight jar and store it at room temperature.

Bloom the masala: Add water to a kettle or saucepan and simmer the water. Add the chai masala and simmer for a couple minutes until fragrant.

Steep the tea: add the tea to the simmering water and and steep the tea for a couple minutes until you see a deep reddish brown color.

Add the milk: pour the milk and bring it to a boil on medium heat. Watch closely as or else it will spill out.

Simmer on low heat: Once the chai rises, simmer for another couple minutes on low to medium heat. Allow the rose and saffron to bloom.

Strain: Strain into cups and if you want some froth pour from a slight height.

Sweeten the chai: Add a sweetener of your choice and completely dissolve it by stirring it and enjoy. I add the sweetener in the end that ways I can add appropriate sweeteners to respective cups.