1 T. fennel seed
6 green cardamom pods
12 whole cloves
1 cinnamon stick
1 (1/4-inch) piece ginger root, peeled and thinly sliced
6 black peppercorns
7 C. water
2 T. Darjeeling tea
4 T. brown sugar
1 C. milk

In a medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns and water. Boil for 5 minutes. Remove from the heat and steep for 10 minutes. Add the tea, bring to a boil, reduce the heat, and simmer 5 minutes. Strain mixture, discard spices and return the tea to the saucepan. Stir in the brown sugar and milk. Serve immediately