INGREDIENTS
2 cinnamon sticks
8 whole black peppercorns
1 star anise
3 cloves
a thumb-sized piece ginger, sliced
3-4 black tea bags
500ml almond or other plant milk
2-3 tbsp maple syrup
Method
STEP 1
Toast the spices in a dry frying pan until fragrant. Add 500ml of water and the ginger, and simmer gently for 5 minutes. Remove from the heat and add the tea bags. Steep for 10 minutes, then strain out the tea bags and spices.
STEP 2
Gently heat the milk with the maple syrup (to make the milk frothy, blitz the milk first in a blender before heating). Divide the tea between mugs, then stir in the milk, topping with some foam.
