Instructions: 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.

This recipe yields about 8 cups; 8 servings.

Comments: To crush the cardamom seed, smash it with a flat-bottomed glass. For iced tea, brew up to 1 day ahead, replacing the whole milk with water and substituting Darjeeling tea for the Assam; to serve, pour the tea into ice-filled glasses.

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