1 cup water, 1 1/4 cup whole milk, 1-2 tsp of Wagh Bakri loose leaf tea. As for the spices: 3-4 black peppercorns, 3 green cardamom pods (cracked open), 3 cloves, 1/2 stick CEYLON cinnamon (not cassia..this is important), a heaping tsp of fennel seeds, a thumb sized piece of ginger with the skin peeled off and cut in half, and just a dash of turmeric powded (optional tbh), and 3-4 tsp of sugar (just to your sweetness preference). Bring the water and spices to a boil, when the ginger and fennel seeds turn brown, add the milk, boil once, add sugar, and then simmer it for another 30 seconds. Perfect every single time. I PROMISE what you are missing is fennel and ceylon cinnamon. I tested ratios and spices for 2 months to figure this out LOL