1-inch piece of fresh ginger, peeled, ¼-inch slices (or ½ teaspoon ground ginger)
1 tablespoon brown sugar
1 ½ tablespoons loose black tea, such as Assam
Grind the whole spices in a mortar and pestle or spice grinder. Place the milk and water in a medium saucepan and add the spices, ginger and brown sugar. Over medium-high heat, bring to a boil, reduce the heat to low and simmer gently for 4 minutes, stirring occasionally to keep the milk from boiling over. Remove from the heat and add the tea; steep for 4 minutes. Strain and serve.