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Add the cardamom pods to a pestle and mortar. Crush the cardamom and remove the pods, leaving the seeds in the pestle and mortar. Add the ginger, then crush both the ginger and cardamom seeds until mostly broken down.
Pour the milk into a saucepan. Add the crushed ginger and cardamom, followed by the turmeric, cinnamon and black pepper. Whisk and bring to a simmer, then add the maple syrup (sweeten to taste with extra maple syrup if necessary). Remove from the heat and give it a really good whisk to foam the milk.
Pour the milk through a strainer into large mugs and sprinkle over cinnamon to serve.