Gently bash the cardamom pods using a pestle and mortar until they are cracked and bruised. Then put them in a pan with the cinnamon, cloves and water.
Bring to the boil then turn the heat down, fit a lid to the pan and gently simmer for 10 minutes.
Add the milk and bring the liquid back to the boil, stirring as you go. When it reaches boiling point, take it off the heat, add the tea, put the lid back on and allow it to infuse for around 4 minutes.
Strain into cups and serve, sweetening with sugar.