Warm spices do all the heavy lifting here — cardamom pods, a cinnamon stick, whole cloves, peppercorns, and fresh grated ginger simmer together until the water turns fragrant and deeply amber. A strong steep of black tea joins the mix before plant-based milk and a swirl of maple syrup bring everything to a gentle, steamy finish. Everything gets strained clean into the mug, so what you're left with is a silky, spice-flecked latte with zero grit and all the coziness. It's naturally suited to a gluten free routine, no extra thinking required, and just as easy to scale up for a slow weekend morning as it is to make solo before you head out the door. Dust the top with a little extra cinnamon and it feels like a café order you made yourself.
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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 5 minutes, until the liquid is fragrant and lightly amber.
Add the tea bags and continue to simmer for 3 minutes, until the brew is deep brown and strongly flavored. Remove the tea bags and discard.
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