 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 5 |
|
This recipe is the culmination of much experimentation in my kitchen. I have omitted black tea, as I am not fond of caffeine. The resulting tea follows in the tradition sprung up on the west coast, particularly the SF bay area, where a fondness for strong spices seems to be most favored, savored and brewed. Add enough soy milk or cows milk to suit your taste. Ingredients:
5 cups water |
1 teaspoon whole cloves |
1/2 teaspoon fennel seeds |
1/2 teaspoon licorice root |
1/2 teaspoon whole allspice berries |
1 vanilla bean |
3 tablespoons honey |
2% milk |
Directions:
1. In a saucepan, combine water, cloves, fennel seeds, licorice root, allspice berries and vanilla bean. Cover snugly and simmer over medium-low heat for 40 to 50 minutes. Filter into a suitable container and stir in honey. Stir in milk to taste.
|
|