1. In large saucepan, combine water, cloves, cardamom, star anise and ginger. Bring to a boil. Add tea bags; remove from heat. Let steep 10 minutes. Remove tea bags (do not squeeze). 2. In large bowl, combine 1/4 cup of the sweetened condensed milk and cornstarch; whisk until well blended. Stir in remaining sweetened condensed milk. With fine strainer, strain hot tea mixture into milk mixture; stir to mix. Discard spices. Return tea mixture to same saucepan. Cook over medium heat, stirring, until mixture comes to a boil. Boil 1 to 2 minutes or until slightly thickened. 3. Beat egg yolks in medium bowl. Slowly whisk hot pudding into yolks. Return mixture to saucepan. Bring to a boil over medium heat. Boil 30 to 60 seconds, stirring gently. 4. Spoon into 6 (10-oz.) individual serving dishes. Cover; refrigerate 1 to 2 hours. Garnish with almonds. Store in refrigerator. 5. TIP *To toast almonds, heat oven to 350°F Spread almonds on baking sheet; bake 5 to 7 minutes or until golden brown. ---------------------------------------------------------------------------
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