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Remove the skin of the ginger by using a spoon to scrape it off. Cut the ginger into smaller, thin pieces or matchsticks. Lightly crush the cardamom with a heavy flat surface.
Bring the water to a simmer in a saucepan and add in the ginger and cardamom pods. Boil for 2-3 minutes so the ginger and cardamom release flavor and the water turns a yellow-ish hue.
Then, add the black tea bags or 2 teaspoons of loose leaf black tea into the water. Steep the tea for 3-5 minutes.
Turn off the heat and add milk into the saucepan. Stir the tea together. Remove the tea bags.
Strain the tea into glasses through a fine mesh sieve. Serve hot with sugar to taste.