• 10 green cardamom pods, cracked, seeds removed; you’ll need about ½ teaspoon cardamom seeds
• 1 cinnamon stick
• 4 white peppercorns
• 2 cloves
• 500 ml (17 fl oz/2 cups) milk
• 3½ tablespoons light brown sugar, or to taste
• ½ teaspoon sliced fresh ginger
• ⅛ teaspoon salt, or to taste
• 2 teaspoons good-quality tea leaves (such as Dilmah English Breakfast)

Coarsely crack the cardamom seeds, cinnamon stick, peppercorns and cloves using a mortar and pestle, or a coffee or spice grinder.

Bring the milk to a simmer in a large heavy-based saucepan over medium heat.

Stir or whisk in the brown sugar, ground spice mixture, fresh ginger and salt. Reduce the heat to low and simmer gently, stirring occasionally, for up to 3 minutes to infuse the flavours. Cover and set aside.

Meanwhile, in a large saucepan, bring 500 ml (17 fl oz/ 2 cups) water to the boil. Add the tea and boil for 1 minute.

Pour the tea through a fine-mesh sieve into the hot milk mixture, discarding the tea leaves. Cook over low heat for 1 minute.

Strain the mixture again to remove the ginger. Stir before serving.