serves 4
4 cups water
1 (3") cinnamon stick
1" piece fresh ginger root, cut into 4 slices
10 cardamom pods (or 1/2 tsp. cardamom seeds)
1/2 tsp. black peppercorns
1/2 tsp. whole cloves
1 tsp. whole coriander seeds
3 teabags of black tea
1 cup milk
honey or other sweetener to taste
Bring the water and spices to a boil in the saucepan. Reduce the heat, cover, and simmer for 20 minutes.
Add teabags and milk and simmer for an additional 3-4 minutes. Remove the teabags, sweeten to taste, and serve, pouring the tea through a strainer to catch any loose spices.
This tea gets stronger the longer it sits, so if you want a stronger spice flavor, let it sit for a
while and then reheat. Add more teabags if you desire a stronger black tea taste.
The recipe come from a Moosewood cookbook.
0 comments:
Post a Comment