Ingredients

• 1 teaspoon black peppercorns
• 8 cardamom pods
• 8 whole cloves
• 2 cinnamon sticks, plus more for garnish
• 2-inch piece fresh ginger, thinly sliced, optional
• 6 black tea bags
• 1 cup whole or 2-percent milk
• 1 cup unsweetened regular or low fat coconut milk
• 2 tablespoons to 1/4 cup loosely packed light brown muscovado sugar

Instructions

1. Lightly crush the peppercorns, cardamom, cloves and cinnamon, and put in a medium saucepan. Add the ginger, if using. Add 6 cups cold water to the saucepan and bring to a boil over high heat. Remove from the heat and add the tea bags. Let them steep for 5 minutes. Remove the tea bags, and let steep another 10 minutes.
2. Put the milks and sugar in a medium saucepan and bring to simmer. Strain the tea mixture into the milk mixture and heat through for 1 minute. Whisk the mixture until frothy. Pour the tea into 4 mugs and garnish with cinnamon sticks.