2 cinnamon sticks
8 whole black peppercorns
1 star anise
a thumb-sized piece ginger, sliced
3-4 black tea bags
500ml almond or other plant milk
2-3 tbsp maple syrup
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.
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.