Combine the anise, cardamom, peppercorns, and fennel in a small bowl. Use the base of a knife or the back of a spoon to gently crush the spices and release some of the oils. Alternatively, use a mortar and pestle to crush slightly.
Add the crushed spices, the remainder of the spices, the date, and the water in a small pot. Bring to a boil, then immediately reduce to a simmer and cover lightly for 10 minutes.
Remove from heat, cover fully, and let the tea steep for 5 minutes.
Strain the solids into 2 mugs, and cover lightly to keep warm. Rinse the pot lightly, then add the milk. Bring to a boil so that the milk just froths along the edges. Remove from heat, then top the tea with the steamed milk. Enjoy!