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Crack the peppercorns a bit in a mortar and pestle (or a bowl with the back of a spoon).
Do the same with the cardamom.
Add the peppercorns and cardamom to a coffee filter with the nutmeg, cinnamon and ginger.
Tie with string.
In a medium pot, add almond milk, water, tea bags and coffee filter with spices.
Steep over low heat for 8-10 minutes.
Remove the tea bags and coffee filter packet. Discard.
Add oats and turn heat up to low-medium.
Cook for 5 minutes, stirring frequently. Lower the heat if it starts to boil.
Remove from heat, add in honey and stir to combine.
Optional: top with a splash of almond milk.