I have messed around with this recipe enough to make me happy, but this is the original and I think you should adjust to suit yourself.
I do not use Ginger and have cut the cloves to 2, A tsp of vanilla instead of the bean. I put the tea mixture (before adding hot milk) in the fridge and reheat a cup at a time, with hot milk.
Full credit goes to Martha Stewart.
Chai Tea Serves 4
10 whole green cardamom pods, lightly crushed
2 cinnamon sticks
1 piece fresh ginger (about 2 inches), peeled and quartered
1/2 vanilla bean, split lengthwise and scraped
1/3 cup honey, plus more for serving (optional)
4 bags black tea
1 1/2 cups milk
Place 3 cups water in a small saucepan; add cardamom, cloves, cinnamon, ginger, and vanilla bean and scrapings. Bring to a boil over high heat. Reduce heat to low; simmer until mixture is aromatic, about 15 minutes. Whisk in honey; drop tea bags in pan. Turn off heat, and let steep 3 minutes.
Strain tea through a fine strainer or a coffee filter into a warmed serving pot. Heat milk in same saucepan over medium-high heat, about 3 minutes. Do not let milk come to a boil because it will separate. Pour into serving pot with the tea, and stir well to combine. Serve immediately, with more honey on the side if desired.