In a pan of medium heat, add water with grated ginger and chopped basil leaves.
Let the water boil for 2-3 minutes. This is important so that it absorb all the flavor of basil and ginger.
Add the milk [I used 1%] , and let it come to a boil. Once the milk comes to a boil, let it boil for 3-4 minutes more on medium-low heat.
Add the loose tea leaves and sugar. You can use black tea bags here.
Let it all come to a final boil and then switch off the heat. Remember the more you boil the tea after adding tea leaves, the darker the chai will becomes, which means it will have a stronger tea flavor. So you choose if you want a lighter or a stronger chai.
Sieve the chai into your cup using a strainer.
Enjoy refreshing basil ginger chai with some cookies on the side.