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Lightly crush the cardamom pods and ginger.
In a small saucepan, combine 250ml water, cardamom and ginger; bring to a boil over medium-high heat.
Add 2 heaped teaspoons strong black tea leaves and boil for 2–3 minutes until very dark.
Pour in 200ml full-fat milk and 2–3 teaspoons granulated sugar; stir and bring back to a boil.
Reduce heat to low and simmer gently for 5–7 minutes, stirring occasionally.
Strain the chai into serving cups, discarding tea leaves and spices, and serve immediately.