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A spicy, fragrant, exotic tea blend. This recipe can be served hot or iced. Excellent served iced in summertime, and hot in cooler weather. Use organic ingredients wherever possible. There are many non-dairy options if you do not drink milk.
Serves 4
1 cinnamon stick
6 whole green cardamom pods
6 whole cloves
1 1-inch piece ginger root, peeled and sliced
4 black peppercorns
3 cups water
2 black tea bags (or 1 TB loose organic black tea)
2 TB demerarra brown sugar
1 1/2 cup milk
(** rice, soy, or almond milk make good non-dairy options)
Place the cinnamon stick, cardamom, cloves, ginger, peppercorns and water in a saucepan. Bring to a boil, then cover and reduce the heat to simmer for 5 minutes. Remove from heat and allow the mixture to steep for 10 minutes. Return to a boil. Remove from heat, add the tea bags and let steep for 3 to 5 minutes. Strain the tea and return to the saucepan. Add brown sugar and milk while stirring over low heat for one minute. Serve immediately.
