Combine milk, 1 quart water, sugar, ginger, and cardamom seed in a 3 to 4 quart pan; over medium heat. Bring to a boil, stirring occasionally.
Add tea and simmer, stirring gently, for 1 to 2 minutes.
Remove pan from heat, cover, and let stand until tea turns to a dark reddish brown color, for about 1 minute.
Pour through a fine strainer into a hot teapot and serve.
Note: Yield: 8 Servings (1 cup each), Degree of Difficulty: Easy