Picture by Werner Van Peppen

Ingredients:

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

Preparation:

Boil the kettle. Pour 750ml/27fl oz boiling water into a saucepan, then add all the spices and sugar and simmer for one minute. Then add the tea, or teabags, and allow it to infuse for 30 seconds. Stir in the milk and take the pan off the heat. Pour through a strainer, if using tea leaves, into the cups, or discard the teabags. Serve hot.