Pour milk into a large skillet set over slightly less than medium heat. The milk should get very warm but not scald — aim for between medium and medium-low.

Place the cardamom pods, allspice, and cloves in a plastic bag on a cutting board. Gently pound with a meat mallet or rolling pin just until they crack open. They should remain mostly whole but opened up a bit.

Add the cracked spices, star anise, cinnamon sticks, ginger, vanilla extract, and honey to the skillet and stir to combine. Simmer until the milk is very warm and fragrant, approximately 5–6 minutes, then add the tea bags and steep for another 5 minutes.

Remove from heat and discard the tea bags. Strain through a fine mesh strainer, reserving the liquid. Discard the solids and divide two-thirds of the strained liquid between individual serving mugs.

Pour the remaining one-third into a blender and blend on high for 1–2 minutes, or until a nice foam develops. Tip: Make sure the blender cap is properly vented to prevent hot liquid from escaping.

Divide the blended liquid among the serving mugs and top each with a generous spoonful of foam. Sprinkle with ground cinnamon and garnish with a star anise if desired. Serve immediately. Enjoy!