Food & Cooking Recipes Drink Recipes Spiced Tea 3.7 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 25 mins Servings: 4 Ingredients 1 ½ -inch piece fresh ginger, halved lengthwise (about ¾ ounce) 4 black-tea bags 1 three-inch cinnamon stick 8 whole cloves ¼ teaspoon whole black peppercorns 2 cups 2-percent milk ¼ cup honey, or to taste Directions In a large saucepan, combine ginger and 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 8 minutes. Add teabags, cinnamon, cloves, peppercorns, and milk. Steep over medium-low heat until fragrant, about 6 minutes. Strain through a sieve. Stir in honey, and serve. Rate it Print