Bring the water to a boil in a 2-quart saucepan. Remove from the boil and add the tea, tamarind pulp, and spices. Cover with lid and steep for 20 minutes.
Remove the tea bags and strain out the spices. Add the sugar and stir to dissolve.
Chill the Thai tea base for at least 8 hours before serving. Serve over ice with a splash of half and half.
