In a 3- to 4-quart pan over medium-high heat, combine milk, 1 quart water, sugar, ginger, and cardamom seed. Bring to a boil, stirring occasionally.
Add tea and simmer, stirring gently, 1 to 2 minutes.
Remove pan from heat, cover, and let stand until tea is a dark reddish brown color, about 1 minute.
Pour through a fine strainer into a hot teapot.
Nutritional analysis per serving with milk.
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