2 cups water
1/2 tsp. freshly grated ginger
1/8 tsp. freshly ground black peppercorns
4 whole cloves
4 cardamom pods, bruised
1 cinnamon stick, broken into pieces
2 cup whole milk
2 tbsp. demerara sugar, to taste
2 tbsp. loose black tea, preferably a malty Assam
In a small saucepan, bring water, ginger, pepper, cloves, cardamom pods and cinnamon to a boil. Add the milk and sugar to the pan and bring to a boil once again.
Remove pan from heat and add the loose black tea. Cover and let steep for at least 3 minutes (or longer, if you prefer a stronger brew). Strain the mixture into a warmed teapot or directly into teacups—or stainless steel tumblers, as the tea is traditionally served.