Bruise the cardamom pods using a mortar and pestle until they are just cracked. Combine them in a saucepan with the grated ginger, cloves, cinnamon stick, and 2 cups of water. Bring the mixture to a vigorous boil, then add the milk and black tea bags. Return the tea to a boil one more time to ensure a deep, robust infusion before straining into cups and sweetening with sugar.