Ingredients

1 1/2-inch piece fresh ginger, halved lengthwise (about 3/4 ounce)

4 black-tea bags

1 three-inch cinnamon stick

8 whole cloves

1/4 teaspoon whole black peppercorns

2 cups 2-percent milk

1/4 cup honey, or to taste

Preparation

In a large saucepan, combine ginger and 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 8 minutes.

Add teabags, cinnamon, cloves, peppercorns, and milk. Steep over medium-low heat until fragrant, about 6 minutes.

Strain through a sieve. Stir in honey, and serve.