Toast the spices in a dry frying pan over a low heat until fragrant, then tip into a teapot with the teabags, vanilla and nutmeg. Cover with 250ml boiled water and leave to steep for 3 mins.

Tip the milk and brown sugar into a small pan and warm over a low heat, stirring until the sugar has dissolved and the milk is simmering. Beat with a whisk or milk frother until foamy.

Divide the espresso between two mugs. Strain the tea into a jug and pour this over the espresso. Slowly add the hot milk mixture, holding some of the froth back with a spoon, then top with the frothy milk and a sprinkle of nutmeg.