Add all whole spices to a mortar.

Roughly chop the ginger and add it to the mortar; pound to bruise and release the flavors but do not grind to a powder.

In a small pot bring the water and the bruised spices to a boil.

Reduce heat and simmer the spiced water for 10 minutes.

Remove the pot from heat, add the black tea bags and steep for 10 minutes.

Strain out the spices and tea bags, return the strained tea to the pot and warm over low heat.

Stir in the brown sugar and add the milk, heating gently until hot (do not boil).

Pour into cups and enjoy warm.