Slightly crush cardamom pods; remove and discard outer white hulls. Put black cardamom seeds and cloves into a 1 1/2 to 2-quart pan. With a wood spoon, press spices to lightly crush. Add cinnamon stick, milk, and tea. Cook over medium heat, stirring often, just until milk comes to a boil, about 14 minutes. Remove from heat and cool slightly.
Pour tea mixture through a fine wire strainer into tea cups. Add sugar to taste. Garnish each cup with a dollop of whipped cream and 1/2 teaspoon of chopped pistachios.