Preheat the oven to 100°C. Line a baking tray with baking paper.
Peel turmeric and chop into very small pieces (about 2mm). Place on the prepared tray in a single layer. Bake for about 1 hour until dry and shrivelled (don’t be tempted to hurry this step by turning the oven up as you don’t want the turmeric to colour).
In a mortar and pestle, roughly bash star anise, cloves and cardamom pods. Using your hands, snap cinnamon quills into tiny pieces.
When turmeric has cooled, combine with the crushed spices, cinnamon quills and loose tea leaves. Add the cacao nibs if you wish. The dried tea will keep for several weeks in an airtight container or jar.
Steep tea (1-2 tsp per person) in a teapot of boiling water for 5-7 minutes and strain into teacups. Serve with steamed or frothy milk and a drizzle of honey if desired.