Ingredients 12 cardamom pods 1/2 tsp dried pink peppercorns 1/2 tsp black peppercorns 1 tsp fennel seeds 1/2 tsp coriander seeds 1/2 tsp whole cloves 4 star anise, crushed 2 cinnamon quills, crushed 4 dried ginger slices 1/2 cup (50g) loose-leaf black tea Warm milk and honey, to serve Directions Toast the spices in a dry frying pan over a medium heat for 3-4 minutes, until fragrant. Transfer to a bowl with the black tea. Divide the mixture among 10, squares of muslin cloth and tie with kitchen string. To make tea, use one tea bag and brew with ¾ cup boiling water and ¼ cup of warm milk. Add honey to taste.