I use about 1/2tsp of the resulting powder with milk water and sugar (and tea) to make some great masala chai. The powder is made up with mostly cardamom, cinnamon peppercorns, and ground ginger, with much smaller amounts of star anise and nutmeg.

I've experimented with a few parameters including type of tea and type of peppercorns and preparation. In the newest batch, I'll be trying Mexican Cinnamon (Cancela) or Ceylon, instead of the typical Cassia Cinnamon found throughout US grocery stores.