Rinse and crush the ginger roots in a mortar pestle. You can also grate them if you want.
Crush green cardamoms in a mortar-pestle.

In a saucepan or kettle, add 1 cup of water, 1" inch ginger grated and the crushed green cardamoms with their peels.

Boil this water-ginger-cardamom mixture in a low flame for a good 2 minute, till the color of the water changes to a mild yellowish hue. The ginger releases its juices and flavors in the water and thus the color of the water changes. Add 1 cup of fresh milk bring it to boil on a low flame.

Add 2 tsp sugar or as desired. Simmer for a more of 1-2 minutes.
Now add 2 tsp of loose tea leaves and simmer for about 2 minute. To make your tea stronger simmer for about 1- 2 minutes or as desired.

Strain the tea through a strainer right into the cups.
Serve the hot ginger tea with your favourite snacks like pakoras, cutlet or samosas. You could also serve the tea with biscuits or cookies.

#Notes:

Use fresh and tender ginger. You can also use ginger powder. But add in small amounts as it is very heaty. In this recipe you can add about 1/4 tsp ginger powder.

You can also use 1/4 tsp cardamom powder instead of whole cardamoms.

You can use either tea bags instead of loose tea.

You can also use plant based milk to make vegan ginger tea. If you are using cashew milk or almond milk or oats milk, then heat them separately in another pan until hot but not boiling. Mix the hot plant based milk with the tea concoction. Switch off the heat. Boiling further may cause the cashew or almond milk to become slimy and separate.

If it does not suit you omit the sugar or reduce the quantity.
This recipe can be easily scaled.