Cut the ginger randomly. As you can see, I do not even peel it, all the spices will be separated later.
Crush the cardamom with a knife then sort of open it up, so it gives off more flavor.
Pour 1200 ml of water into a saucepan. Add the tea, cardamom, cinnamon, cloves, anise, and ginger.
Put the saucepan on the stove, bring it to a boil then reduce the flame to a minimum and cook for 10-15 minutes. After allowing the contents to cool slightly for 30-60 minutes, strain the resulting tea through a fine sieve into a suitable container.
Add the milk and condensed milk. Mix well, cover with clingfilm and leave in the fridge for at least 6 hours, or better still, overnight. We need the mixture to cool down and infuse well.