Remove pot from heat and add 6 black tea bags, 6 whole cloves and 6 allspice berries (if using). Cover and steep for 10 minutes for a strong brew (12 minutes for very strong).

After steeping, carefully remove and discard tea bags and whole spices. Stir in 3 tablespoons granulated sugar while tea is still hot so it dissolves evenly. Taste and adjust sweetness as desired (add up to 1 tablespoon more if preferred).

Slice 1 lemon into thin rounds; add 4–6 slices directly to the hot tea to infuse a gentle citrus note, reserving a few wedges for serving.

Milk & Serving

If serving warm: warm 2 cups whole milk (and 1 cup evaporated milk, if using) gently in a small saucepan until steaming but not boiling. Pour milk into individual cups or into a warmed large teapot or serving pitcher.

To compose each cup: fill cup 2/3 with hot brewed tea and top with warmed milk to taste (about 1/4 to 1/3 cup milk per 8-oz cup). Stir gently to combine. Optionally dust with a light sprinkle (about 1/8 teaspoon) of ground cinnamon.

If serving iced (Church Tea over ice)

Allow the brewed tea to cool to room temperature (about 30–40 minutes). Refrigerator chill for at least 1 hour. Fill glasses with ice, pour chilled tea about 3/4 full, add cold milk or evaporated milk to taste (about 2–3 tablespoons per glass), stir and garnish with lemon wedge and mint sprig.

Garnish & Extras

Serve with lemon wedges and sugar cubes on the side so guests can add more citrus or sweetness. Offer extra milk or evaporated milk and a small bowl of ground cinnamon for individual dusting.

Leftover tea: store cooled brewed tea (without milk) in a sealed container in the refrigerator up to 4 days. Add fresh milk when serving.