Add 1 cup filtered water and 2 heaping teaspoons of loose tea (or 2 teabags) to a small pot and turn it on medium-high heat. You really do need to make the tea strong enough, so that it can carry the spices, so don't be shy.
While it’s heating, add 1/2 teaspoon of the dried chai spice mix (and add your freshly grated ginger at this point, if desired-- I chop or grate about 1 inch of peeled ginger for the 2-cup recipe).
Once it’s come to a boil, turn off the heat briefly (or just remove the pot). Pour in 1 cup of milk and desired amount of sweetener. About 2 teaspoons is perfect for me (raw sugar or honey are my sweeteners of choice).
Put it back on the heat, and bring it to a boil once again, stirring it as it heats (whisking it to aerate the milk is even better).
Turn off the heat and let it sit for a minute to finish steeping.
Pour into cups, using a mesh strainer to catch the loose tea and spices.
Sit and savor your creamy, perfect, homemade chai.