Start by measuring out all your ingredients. Take the full-fat milk and place it in a medium-sized saucepan. The milk is fundamental here, so choose a quality product for the best flavor.

Using a mortar and pestle (or a simple rolling pin), crush the cloves and cardamom pods roughly. This helps to release their essential oils, making sure that your tea is packed with flavor. Add the crushed spices into the saucepan along with the piece of cinnamon.

Turn on your stove to a medium flame. Watch the milk closely as it heats up. You want it to simmer gently for about 5-10 minutes. This simmering allows the spices to infuse their flavors into the milk, creating a delightful base for your tea.

Once the milk is steaming and the spices are aromatic, it’s time to add the black tea and grated ginger. Stir in the sugar as well, adjusting to your taste preferences. Let this mixture boil for an additional 3-4 minutes. The longer it simmers, the more pronounced the flavors will be.

After the final boil, turn off the flame. Allow the tea to cool for a minute or so. Using a fine strainer, pour the tea into serving glasses, ensuring that all the spice remnants are left behind.

This tea is best enjoyed hot. I often complement it with warm Bakhmri or a sweet pastry for a complete experience. Sip, savor, and enjoy the warmth!