(University of Chicago)
3.5 cups cold water
1 cinnamon stick, 2-3 inches long
4 whole cardamom pods
4 whole cloves
1 piece fresh ginger root, peeled, approx. 1 inch long
2-3 black peppercorns (optional)
1 cup milk, preferably whole
3 teabags or 3 tsp loose leaves
Sugar to taste
Bring the water and spices to a boil in a medium saucepan, preferably one that is non-metallic. Reduce the heat, cover, and let simmer for approximately 10-15 minutes, until the aroma of the spices is very strong.
Add the milk and bring to the boiling point. Remove from heat and add the teabags or loose tea leaves. Brew the tea for approx. 3-5 min, depending on desired strength.
Pour through a strainer to remove the spices and teabags/tea leaves. Sweeten to taste.