4 green cardamoms, slightly crushed
1 tsp fennel seeds
2 cloves
2cm piece cassia bark or cinnamon (optional)
4 tsp sugar (optional)
2 tsp tea leaves or 2 tea bags
250ml/9fl oz milk

Boil your water fresh from the tap. Re-boiled water loses the oxygen needed to bring out the tea’s true flavour.
Pour 750ml/27fl oz boiling water into a saucepan, then add all the spices and sugar and simmer for 1 minute. Then add the tea leaves or tea bags, and allow to infuse for 2-3 minutes. Stir in the milk and simmer for another minute. Take the pan off the heat. Pour through a strainer.
Serve with savoury biscuits.

You can replace the spices with 1/2 teaspoon of grated root ginger for a winter warmer.