 |
Prep Time: 10 Minutes Cook Time: 23 Minutes |
Ready In: 33 Minutes Servings: 4 |
|
Adapted from Williams-Sonoma Outdoors Series, Snow Country Cooking, by Diane Rossen Worthington (Time-Life Books, 1999). Ingredients:
2 cinnamon sticks, broken in half |
8 allspice berries |
4 whole cloves |
2 peppercorns |
4 cups water |
16 cardamom pods, lightly crushed |
4 slices fresh ginger, lightly crushed |
2 tea bags or 1 tablespoon black tea |
1/2 cup milk (or to taste) |
3 tablespoons honey (or to taste) |
Directions:
1. With a mortar and pestle, coarsely grind the cinnamon sticks, allspice, cloves and peppercorns.
2. In a saucepan, combine the ground spices, water, cardamom pods and ginger.
3. Bring to a boil, reduce heat to medium-low, cover and simmer for 10 minutes.
4. Set aside, covered, for 10 minutes.
5. Add the tea bags or loose tea in a tea ball to a teapot.
6. Return the spiced water to a boil and pour into the teapot.
7. Let steep for 2-3 minutes , then strain the tea and serve with milk and honey on the side.
|
|