2 whole black peppercorns
3 green cardamom pods, gently smashed with side of knife (available at Whole Foods)
3 whole cloves
1 cinnamon stick
1/2 inch fresh ginger, peeled and sliced thin
1 vanilla bean, scraped and seeds reserved
1 T black tea, preferably Assam (you could also tear open a tea bag)
1 1/2 cups water
1/2 cup milk
1 T sugar or honey
Combine peppercorns, smashed cardamom pods, cloves, ginger, vanilla bean and seeds and cinnamon stick with the water in a small pot. Bring to a boil then cover and simmer for five minutes. After five minutes, take off the stove (but keep covered) and let steep for 10 minutes, then add the tea and continue to steep for another five minutes.
Pour tea through a fine mesh strainer (I use a sifter) and then add milk and sugar/honey. Warm up if necessary.