Bring water, tea, cinnamon, star anise, cardamom, cloves, ginger and pepper to simmer in medium saucepan over medium-high heat. Remove from heat and let steep until spices are aromatic, about 15 minutes. Strain into pitcher and discard solids. Refrigerate until chilled, about 1 hour.
Divide chilled tea among 4 chilled glasses filled with ice. Top off with Splenda Sweet Cream Coffee Creamer and enjoy.