Add 500ml of water, the cinnamon, vanilla, ginger, cardamom, cloves and peppercorns to a saucepan and bring to the boil, then reduce the heat and simmer for 10 minutes, uncovered.
Remove from the heat, add the tea bags and let these steep for 3 minutes. Remove the tea bags and stir in the coconut sugar.Once the coconut sugar has dissolved, strain out the spices and chill until cool. When ready to serve, mix in the hazelnut milk. Serve with ice.