Whole spices do the heavy lifting here — crushed cardamom pods, a cinnamon stick, cloves, ground ginger, and a whisper of black pepper simmer together until the water turns fragrant and deep amber. Black tea steeps right in that spiced liquid, and a spoonful of maple syrup rounds out the sweetness without any refined sugar in sight. The real payoff is in the pour: steamed, frothed milk cascading over the strained concentrate, building that unmistakable latte-style foam right in your own mug. A dusting of cinnamon on top finishes it off like something from your favorite coffee shop. It's cozy, warmly spiced, and easy to froth up on repeat, making it a solid pick to keep in your dairy free routine.
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Combine the water, cardamom pods, cinnamon stick, cloves, ground ginger, and black pepper in a small saucepan. Bring to a simmer over medium heat, then reduce to low and simmer for 5 minutes, until the liquid is fragrant and lightly amber.
Add the tea bags to the saucepan and steep off the heat for 3 minutes, then remove and discard the tea bags. Stir in the maple syrup.
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