From Chef Maneet Chauhan of Chauhan Ale & Masala House, Nashville, TN
¾ cup water
¼ cup milk
Fresh ginger, skin on, sliced into 2–3 thin slices
1–2 cinnamon sticks*
2 green cardamom pods
¼ teaspoon fennel seeds
2–3 whole black peppercorns
2 teaspoons loose black tea leaves (ideally Assam or Ceylon tea – English Breakfast will do)
* Note: “real cinnamon” not Cassia / it may be labeled “Vietnamese cinnamon”
Heat water with milk. Before it comes to a boil, add ginger, cardamom, cinnamon stick(s), fennel seeds, and peppercorns.
Bring to a boil and immediately add loose tea. Turn off heat and steep for 2 minutes. Pour into a cup through a sieve to strain out tea leaves and spices. Add sugar, or sweetener of preference, to taste.