Firstly, toast the spices to enhance their flavour. In a pot, add all spices except the nutmeg and fresh ginger. Toast the spices dry for 3-5 minutes. Afterwards, lightly crushed them using a pestle and mortar. The finer you crush the individual spices, the stronger their flavour when you infuse them.

Next, simmer the spices with ginger and nutmeg in half a litre of water for 10 minutes before adding the tea. Add the tea, and let the masala chai simmer for another 10 minutes. Add the sugar as well. I like a strong masala chai with bold flavours. I am adding no milk just yet: I do this last right into the cup.

Strain out the spices, and pour the masala chai into your cup until it fills about ⅓. Pour a shot of espresso right into the masala chai. Lastly, foam up some barista-style plant-based milk of your choice. I like to go with oat or soy milk. Pour the milk foam into your cup. Lastly, a little sprinkle of cinnamon powder on the foam rounds everything off.