4 C whole milk
2 C water
3 tbsp sliced ginger (or ½ tbsp powder)
2 tbsp mashed green cardamom pods + 2 shakes cardamom powder
20 cloves
1 ½ tbsp dried basil
1 tbsp cinnamon
½ tsp lemongrass
½ tsp fresh black pepper
1 ½ tsp vanilla
4 tsp Assam looseleaf tea
9 heaping tsp sugar
Method:
Mix the spices with the milk and water and bring to a light boil. Add the tea, and boil gently for two minutes. Now strain out the spices. (Note, leaving it to settle for a few minutes after sieving is useful to get some of the spices to settle out, as a slight sludge will form).
Add the sugar and vanilla, and stir in. Serve in large mugs. Huge, even. Large servings are completely appropriate here. And anything you don't drink while hot, will be great over ice.