Place the milk, cardamom pods, peppercorns, cloves, anise and ginger into a small pan on lowest possible heat and simmer until liquid is reduced to 150ml approximately. We call this ‘burnt milk’, but actually the bottom of your pan shouldn’t actually be burnt, but a deep golden brown. This gives the distinctive flavour to the milk.

Strain out the spices and discard. Stir the honey and sea salt into the milk. This stage can be done ahead of time, and the burnt, spiced, sweetened milk kept in the fridge for a few days.

Shake ingredients together in a cocktail shaker or jar, full to the brim with ice. Shake for longer than you think you should, then strain evenly into 2 or 3 glasses. You will have some milk mix left over for another time. Like now.