Place the ginger, cardamom, and cloves to a metal tea ball.
Boil two cups of water in a medium saucepan. Remove from heat. Add the metal tea ball or tea filter bag, cinnamon stick and black tea bag to the pan.
Stir, then let it steep, about 5 minutes. Remove the tea ball, cinnamon stick and tea bag from the tea.
Stir in the milk and sugar. Continue to stir until the sugar dissolves.
Use an immersion blender to froth the milk while it's still hot.
Serve as is or pour over ice, and garnish with a sprinkle of ground cinnamon if desired.
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