Measure out all spices and place in a coffee or spice grinder. Grind for 10-20 seconds, until spices are mostly ground up (they don't need to be powder--see picture below).

Transfer spices to a saucepan with tea leaves and water.

Bring to a near boil, then remove from heat and let steep for 5 minutes.

Strain liquid into cups; add coconut milk and sweetener to taste. Alternatively, strain liquid into a quart jar and store in fridge.

For more long-term storage: grind up the spices, transfer to a glass jar, and add tea leaves. Shake well to combine all ingredients and store the jar in a cabinet. Use one teaspoon of chai per cup of hot water.