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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 1 |
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This has nothing to do with the British cooking queen, Nigella Lawson, but with the spice seed, nigella (sometimes called black cumin, but unrelated to cumin). I've tried it, I like it (with the dash of vanilla), so I'm posting it here. Ingredients:
1 cup water (almost boiling) |
1 tablespoon nigella seeds |
milk (optional) or cream (optional) |
honey (optional) |
1 dash vanilla extract (optional) |
Directions:
1. Crush the nigella in a mortar and pestle; doesn't have to be too fine, you just want to release the essential oils.
2. Place them in a teaball, and the teaball in your cup.
3. Pour hot water over and allow to steep 8 to 10 minutes.
4. Remove teaball and discard contents.
5. Flavor with milk, cream, honey or vanilla as desired.
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