Warm spiced rum chai

Method

1. Put the cardamom pods, cinnamon sticks, star anise, black peppercorns and cloves in a pestle and mortar and crush lightly. Put in a large saucepan with the tea bags, whole milk, 1 litre water and a ginger.
2. Bring to the boil, then reduce the heat to low and simmer for 15 minutes. Strain through a sieve, then stir in the honey to taste and the dark spiced rum. Keep warm on a low heat and serve when you’re ready.