In a medium saucepan, pour in your filtered water and add the cinnamon sticks, sliced fresh ginger, anise seeds, and nutmeg. Place the saucepan over high heat and bring to a vigorous boil, stirring occasionally.

Once boiling, reduce the heat to low, cover with a lid, and allow to simmer gently for 1 to 1½ hours.

Shortly before serving, uncover and add granulated sugar to the tea. Whisk until sugar dissolves.

Remove from heat and strain the mixture using a fine mesh sieve, discarding the solids.

To serve, place chopped nuts in teacups and pour hot strained tea over them. Enjoy!