1. In saucepan set over medium-low heat, heat milk, ginger, cardamom, peppercorns, cloves and cinnamon stick, stirring often, for about 5 minutes or until hot and steaming.
2. Stir in cocoa; remove from heat. Add tea bag; steep for 4 minutes. Strain and divide among 4 mugs.
Tip: Garnish each serving with a cinnamon stick if desired.