Why "chai" drinks suck in the U.S. (and other places)

The other day I paid close to $3 for a tall chai (skim milk, no water) at Starbucks. It was one of the better "chai" drinks I've had in the U.S. but it was pretty pathetic compared to the real stuff you get from even ordinary street vendors in India. When Indians make it at home it's much better than what street vendors serve, so Starbucks' chai is a couple of notches below real chai. And Starbucks' chai is way better than most other places [sigh].

How Starbucks can improve chai:
1. Real chai is not made from refrigerated chai syrup. You begin to heat water to bring it to a boil, add sugar, "chai masala" (a dry ground mixture of spices like cardammom, cinnamon, dried ginger, etc. -- available in most Indian stores -- get the Badshah or Kamal brands), and other herbs (ginger, "lili chai", etc.) and wait until the water comes to a boil. When it does, reduce the heat and add Indian chai. Heat milk up in a microwave and add it to the simmering tea mixture, bring it all to a boil and switch off the heat. Add herbs that are only meant to be added after the heat is off (e.g., fresh mint). Wait for a minute or two, serve it and drink it while it's extremely hot.

2. Chai is served extremely hot. Sort of like when I order "coffee with steamed milk" at Peet's. It should burn your tongue if you drink it without blowing on it (blow on it stupid, don't sue me). Starbucks serves chai latte luke warm. Sacrilege.

3. Real chai has a very faint tinge of cinnamon. It should have a stronger flavor of cloves and cardammon and ginger. Most tea in the U.S. has a very strong cinnamon flavor. That's not real chai. And no...you can't have it your way even if you like the taste of cinnamon.