Pour the milk and half-and-half into a medium sauce pan over medium-high heat until it begins to steam and tiny bubbles appear at the sides of the pan, about 180 F. Turn down the heat to medium-low, and stir in the tea and spices. Allow the tea and spices to steep in the hot milk for 20 minutes.

Heat the oven to 325 F, and fill a baking dish half-way with hot water. Place the baking dish in the oven.

Break the eggs into a medium-sized mixing bowl, and add the sugar. Whisk them together until the eggs look light and fluffy.

Strain the spiced-infused milk through a fine-mesh sieve and into a pitcher or mixing bowl with a spout.

Pour the milk into the egg and sugar mixture a little bit at a time, while whisking thoroughly, until you've added all the milk. Strain the mixture once more through a fine-mesh sieve, and pour it into ramekins.

Place the filled ramekins into the baking dish in the oven, and bake the custards about 30 minutes, or until their centers wobble ever so gently when you jostle them.

Allow the custards to cool to room temperature, and then top with whipped cream. Alternatively, you can store the custards in the fridge up to one day before serving.