• 12 green cardamom pods
• 12 black peppercorns
• 6 cloves
• 1 teaspoon fennel seeds
• 1 cinnamon stick, broken in half
• 3 cm (1¼ inch) piece ginger, roughly sliced
• 500 ml (17 fl oz/2 cups) full-cream milk
• 1 tablespoon jaggery powder*
• 1 tablespoon Dilmah Pure Ceylon tea leaves (or any other full-bodied black tea)

Using a mortar and pestle, pound the cardamom pods, peppercorns, cloves, fennel seeds, cinnamon stick and ginger into a coarse paste.

Put the pounded spices and the milk into a small saucepan and place over medium heat. Stir in the jaggery and bring to the boil. When the milk reaches boiling point, immediately remove from the heat and gently stir in the tea leaves. Cover and infuse for 5 minutes.

Pour the tea through a small sieve into a jug. To create a froth, pour the tea into four small glasses from a height (about 30 cm/12 inches). Serve with kokis.