In a small saucepan, bring 350 ml water to a boil with 1 inch ginger and crushed 2 pods cardamom.
Add 2 teaspoons tea leaves and simmer for two minutes.
Once the tea has darkened, pour in 240 ml whole milk and bring to a boil again.
As the milk starts to boil, turn heat down to medium-low, add 2 teaspoons sugarand simmer for another minute then remove from the heat.
To create a frothy layer on the tea (optional), pour from the pan to a similar size pan or large measuring cup from a height without spilling it. Then pour it back again and repeat till a foam appears on the surface of the tea. Strain away the whole spices and serve in cups.
Notes
Use black tea leaves such as Assam
If using tea bags use unbleached tea bags so any unpleasant chemicals don't leach into the water as it boils.