6 cups water
12 cloves
6 peppercorns
2 cinnamon sticks or 1/2 teaspoon ground cinnamon
1-inch piece fresh ginger peeled and sliced thin
1 cup milk
6 tablespoons honey
4 orange pekoe tea bags

Combine the water, cloves, peppercorns, cinnamon and ginger in a small pot, set over medium-high heat and bring to a boil.

Add milk and honey and return liquid to a boil, reduce heat and simmer for 15 minutes.

Remove pot from heat, add teabags and brew for 5 minutes.

Strain the tea through a fine mesh sieve and serve hot.

*Recipe courtesy Emeril Lagasse