 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: To crush the cardamom seed, smash it with a flat-bottomed glass. For iced tea, brew up to 1 day ahead, replacing the whole milk with water and substituting Darjeeling tea for the Assam; to serve, pour the tea into ice-filled glasses. Ingredients:
1 quart milk |
1/3 cup sugar |
1 teaspoon ground ginger |
8 cardamom pods, hulled and seed crushed (see notes), or 1/4 teaspoon ground cardamom |
8 assam or orange pekoe tea bags or 3 tablespoons tea leaves |
Directions:
1. In a 3- to 4-quart pan over medium-high heat, combine milk, 1 quart water, sugar, ginger, and cardamom seed. Bring to a boil, stirring occasionally.
2. Add tea and simmer, stirring gently, 1 to 2 minutes.
3. Remove pan from heat, cover, and let stand until tea is a dark reddish brown color, about 1 minute.
4. Pour through a fine strainer into a hot teapot.
5. Nutritional analysis per serving with milk.
|
|