8 cardamom seeds
2 cinnamon sticks
4 black peppercorns
1 piece fresh ginger (about 2cm) sliced
4 bags black Ceylon tea
cream to taste
Put the cloves, cardamom and peppercorns in a plastic bag and crush them with a rolling-pin or a heavy-based pan.
Place the cinnamon sticks, crushed spices, ginger, and 2 cups water in a medium saucepan and bring it all up to a boil.
Remove from heat, add the tea bags, cover, and let the mixture steep for 10 minutes. Then strain into cups and add a little stevia to taste.