1. Simmer the milk, cinnamon, vanilla, cardamom, peppercorns, and cloves in a medium saucepan over medium-low heat for 5 minutes. Off the heat, stir in 1 tablespoon of the sugar until dissolved, adding the remaining sugar to taste, and strain.
2. Meanwhile, steep each tea bag in a large mug with 3/4 cup boiling water for about 5 minutes. Remove the tea bag and pour 1/3 cup of the spiced warm milk into each mug.