Homemade chi tea

I'm kind of addicted Real Simple the magazine and chi tea. So when Real Simple came out with a chi tea recipe I just about died! Ever since this March 2010 issue came out, I've been making some variation of the recipe. It's kind of the bomb. So, if you're into chi tea, I would highly suggest taking a sip of this concoction.
My own suggestions would be:
A) to add a little bit of Cool Whip (without High Fructose Corn Syrup, of course) on the top and mixed in to make it creamier and yummier.
B) Make the spices a little stronger. It really doesn't hurt.
C) definitely at least double the recipe, because it's so good you'll have wanted to anyway.

Ingredients:
8 Cardamom seeds
8 Cloves
4 Black peppercorns
2 Cinnamon sticks
1 1-inch piece fresh ginger, sliced
2 Cupes whole milk
4 Bags black tea (such as Darjeeling)
8 Teaspoons sugar or more, to taste
2 Cups water

• Place the cardamom, cloves, and peppercorns in a resealable plastic bag and crush with a heavy skillet.
• Place the crushed spices in a medium saucepan, along with the cinnamon sticks, ginger, milk, and 2 cups water: bring to a boil. Remove from heat, add the tea bags, cover, and let steep for 10 minutes. 
• Strain into cups. To each cup, add 2 teaspoons sugar or more, to taste. 
• Tip: You can make this tea and refrigerate it up to 2 days. (It's good cold or reheated!)
  
  Enjoy!