Using a motor and pestle, crush the whole spices coarsely.

Pour the milk in a heavy bottom saucepan over medium high heat. Once it comes to a boil, bring the heat down to medium and drop the crushed spices. Allow it to simmer for 5 minutes, stirring frequently to avoid the milk from sticking to the bottom of the pan.

Strain the milk, add two tablespoons of honey and enjoy it warm or cold.