Crush cardamom, cloves, pepper, fennel, anise and cinnamon and add to the boiling water. Add a little nutmeg. Finely chop the fresh ginger and add. Let it steep for 15 minutes on a low heat. Add the milk and bring it back to the boil. Add the black tea and let it steep for 2-3 minutes. Drain everything through a sieve and sweeten with honey.
Practical tips:
- Prepare the spice mixture in advance, then use 1 tablespoon per cup (400 ml)
- Freshly crushed spices taste more intense. As a replacement for the mortar e.g., a rolling pin, saucer or stone.
Health Tips:
- Honey retains its valuable enzymes if you only add it when the tea in the cup has cooled down to drinking temperature (40 ° C).
- Ceylon cinnamon from Sri Lanka is much healthier than the usual cassia cinnamon from China.