- 2 bay leaves
- 2 cinnamon sticks
- 2 pieces crystallized ginger
- 6 green cardamom pods
- 1 tsp fennel seeds
- 1 whole star anise
- 1/2 tsp whole cloves
- 1/4 teaspoon whole tellicherry peppercorns
Preparation
Wrap the spices in cheesecloth. Bring 7 cups of water to boil. Reduce heat to simmer and place bag of spices in the water for 5 minutes. Turn off the heat and allow spices to steep for 15 minutes. Turn the heat on low and add 2 tsp black tea (Assam if available), stir in 1 cup milk (any kind), and 1 tsp honey (or to taste). Heat until almost boiling. Turn off the heat and discard bag of spices and tea.
Serve hot or cold over ice.
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