- 10 pods cardamom
- 5 cloves
- 5 peppercorns (I used white)
- 4 star anise
- 2 sticks cinnamon
- 1 t ground ginger (or 4 cm fresh ginger)
- 8 t sugar (or less if you must, but the magic lies in the milky sweetness)
- 2 cups full-cream milk
- 2 cups water
- 3 tea bags (Darjeeling would be nice but I used ordinary English tea)
Pound the cardamom, cloves, peppercorns and star anise using a mortar and pestle.
Place the spices, cinnamon sticks, ginger and sugar in a small saucepan with the milk and water and bring to the boil.
Once it’s boiled, remove from the heat, add the teabags and steep for 15 minutes. Strain and serve in pretty glasses.