Coarsely grind all the spices in a mortar. Bring 600 ml (approximately 20 ounces) of water and the spices to a boil. Reduce the heat and simmer gently for 10 minutes. Remove from the heat, add the tea, and let steep for 5-10 minutes. Return the pot to the heat, add the milk and honey, and heat briefly. Strain the liquid into cups and serve.