Pour water into a saucepan and add the tea bags; here’s the brand that I love using [link].

Crush the cardamom and cloves lightly using a pestle and mortar to release their flavors.

Using the mortar and pestle, crush the ginger slice slightly.

Add the ginger, cinnamon stick, cardamom pods, and cloves to the water.

Stir in the sugar and bring the water to a boil.

Reduce the heat to low and let the tea simmer for 1-2 minutes to infuse the spices.

Slowly add the milk into the tea and raise the heat back up.

Keep an eye on the pot to avoid boiling over. Once the mixture boils, remove the pot from the heat.

Strain the tea through a fine mesh sieve to catch all the pieces of ginger, spices, and tea bags.

Transfer the freshly brewed Somali Shaah into a thermos to keep it warm for serving.