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For the infusion, put the cardamom seeds in a pestle and mortar, along with the cinnamon, cloves and peppercorns, and bash to release the oils – you don't want to make a powder. Tip into a pan and stir in the ginger and black tea leaves.
Pour in 400ml water and bring to a very gentle simmer over a low heat, to allow the tea to infuse before it starts to boil. Stir in the milk and sugar or syrup to taste, and remove from the heat. Leave to infuse for 2 mins before straining into mugs.