If using ground spices, proceed to step three. If using whole spices, over medium heat in a skillet, toast all of the spices, except the fresh ginger, until fragrant- about 5 minutes. Remove from the heat and allow to cool slightly.
Grind the spices to a coarse powder in a coffee (or spice) grinder.
In a saucepan, combine the water, tea bags, ginger, and spices. Bring to a rapid boil and turn off the heat. Cover the pot with a tight-fitting lid and allow to steep, on the burner, for 10 minutes.
Pour the tea into a french press. Allow to sit for five minutes before slowly pressing to extract the flavors. let the tea settle for five minutes before pouring into mugs. Alternatively, if you're not using a press, strain the tea into the mugs through a fine-mesh strainer.
Add the milk in equal portions to the mugs and sweetened with sugar as desired. Serve immediately.