8 cardamom pods
2 tablespoons (30 mL) fresh ginger, peeled and grated
1 cinnamon stick, 2 inches (5 cm) long
8 whole cloves
6 whole black peppercorns
4 cups (1 L) cold water
6 tea bags
1 cup (250 mL) milk
1-2 tablespoons (15-30 mL) sugar, or to taste
Using the side of a large knife, press down on cardamom pods until they crack. Place in a saucepan along with the ginger, cinnamon, cloves and peppercorns. Add water and set aside to steep for 30 minutes. Bring to a rolling boil. Remove from heat. Add tea bags and let steep for 10 minutes.
Strain, pressing spices and tea bags with a spoon to remove the rich liquid. Return liquid to pot, add milk and bring to a boil. Immediately remove from heat. Add sugar to taste. Return to a boil twice more, allowing a minute of cooling between each boil. Serve hot in china tea mugs or cups that have been warmed. Makes 6 cups (1.5 L).
Tips: Loose black tea (4 tablespoons/60 mL) in an infuser may be substituted for the tea bags. Warm cups by letting hot water sit in them for a few minutes before pouring in the tea.