Peel and cut the ginger into 2 pieces.
Place the ginger, cinnamon, star anise, orange zest, and cardamom in a piece of cheesecloth.
Fill the cups you will be using with water twice and add to the pot.
Add 2 tablespoons of honey and the bag of spices to the pot.
Bring the mixture to a boil, stirring occasionally.
Reduce heat to low, cover, and simmer for 10 to 15 minutes.
Remove the lid and add 1 tablespoon of loose black tea.
Stir while increasing the heat to bring the mixture back to a boil.
Remove from heat and gradually add milk to achieve the desired caramel color.
Remove the cheesecloth sack and serve hot.