Steep chai tea bag in 1/4 cup hot water for 5-7 minutes.

Sprinkle gelatin over 3 tablespoon of cold water in a small bowl and let soak for 10 minutes. (Gelatin will harden.)

Once your chai tea is ready: mix cream, milk, sugar, rose water, rose syrup and chai tea water in a small saucepan. Stir to combine all ingredients. Add in ginger powder and cardamom powder next. Then add in 1 chai tea bag (make sure to cut off the string) and allow chai tea bag to soak in the liquid. Don't worry if contents of chai tea bag leak out, you will be straining the mixture later on. Heat over medium heat, stirring until sugar dissolves, about 3 to 5 minutes.

Add gelatin mixture, and stir constantly for 5-7 minutes, until gelatin dissolves completely. Optional: If you want to add in food coloring, do so after gelatin has dissolved and mixture has been removed from heat. Add in a couple of drops of food coloring.

Strain mixture into a measuring cup, and then pour in 5 (4oz) ramekins. (if you do not have ramekins, you can use mason jars, small shot glasses, plastic cups / bowls.) Let sit for 1 minute and then refrigerate for a minimum of 5 hours, or until custard sets.