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Crush the fresh ginger with a pestle and mortar (or finely grate it).
Crush the cardamom pods, remove the pods and crush the seeds with a pestle and mortar (or use a quarter of a teaspoon of pre-ground cardamom).
Add the water, turmeric, ginger, cardamom, pepper, coconut sugar and vanilla to the pan and bring to the boil. Once boiling, turn the heat down to allow it to simmer for a couple of minutes. This draws the flavour out of the spices.
After two or three minutes add the almond milk (or other plant milk). Cook until it starts to gently bubble around the edges. You don't want to heat it more than this if you can help it, because the milk might separate (if it does separate, then just add extra milk once served and it will be fine).
Strain with a tea strainer.
Serve immediately adding extra milk if needed.