Instructions

• 1 - Infuse the Milk:
  Place milk, lightly crushed Sichuan peppercorns, and fresh ginger (if using) in a small saucepan over medium-low heat. Warm slowly until steaming, but do not boil. Steep for 5 minutes, stirring occasionally.
• 2 - Brew the Tea:
  Add the black tea directly into the saucepan with the infused milk. Let simmer gently for 3-4 minutes, taste-testing for preferred strength.
• 3 - Strain and Sweeten:
  Remove pan from heat. Strain mixture through a fine-mesh sieve into a heatproof pitcher or bowl, discarding tea leaves, peppercorns, and ginger. Stir in honey and vanilla extract.
• 4 - Serve:
  Pour the tea into mugs for a hot beverage or over ice cubes in glasses for a cooling version. Swirl to mix. Garnish with a tiny sprinkle of cracked peppercorn, if desired.