Warm spices do all the heavy lifting here — crushed cardamom pods, a cinnamon stick, whole cloves, black peppercorns, and fresh ginger simmer together until the water turns fragrant and lightly amber, then steep with black tea for that deep, malty backbone. Creamy oat milk gets gently heated in right alongside a touch of honey or maple syrup, giving the whole thing a silky, lightly sweet finish without ever hitting a boil. A quick strain through a fine-mesh sieve leaves you with a perfectly smooth base, and a few seconds with a frother builds that café-style foam on top. Finished with a dusting of ground cinnamon, it sips like something you'd wait in line for. This one's a solid pick for a gluten free kitchen, no special equipment required beyond a small saucepan and a strainer.
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Combine the water, cardamom pods, cinnamon stick, cloves, black peppercorns, and grated ginger in a small saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 3 minutes, until the liquid is fragrant and lightly amber.
Add the tea bags, remove the pan from the heat, and steep for 3–4 minutes. Remove and discard the tea bags without squeezing them.
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