4 green cardamom pods
4 cloves · 4 black peppercorns
1 cinnamon stick, about 3 inches
10 g fresh ginger, thinly sliced
1 cup water (240 ml)
2 plain black tea bags
1½ cups whole milk (360 ml)
2 tsp light brown sugar (8 g)

Saucepan with lid (1.5 qt)
Mortar and pestle
Knife and cutting board
Measuring cups and spoons
Fine-mesh strainer
Heatproof pitcher
Small whisk or milk frother
Two heatproof mugs (12 oz+)

Lightly crush the cardamom,
cloves and peppercorns in a mortar.
Add them to a saucepan with the
cinnamon, sliced ginger and water.

Visit the recipe for
all instructions.