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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I've learned two new cuisines in my year so far spent in the South: Southern food, and Indian food. This brings them together. Ingredients:
1 gallon water |
4 family-size tea bags (i recommend luzianne) |
10 -12 cardamom pods |
25 g splenda sugar substitute (or 200g sugar) |
Directions:
1. Bring two quarts of water, with the cardamom pods, to boil in a pot.
2. Remove from heat and add the tea bags.
3. Cover and let steep five minutes.
4. Remove the tea bags and the cardamom.
5. Put the Splenda or sugar in a gallon pitcher and add the tea.
6. Fill the pitcher the rest of the way with cold water, chill, and enjoy.
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