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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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A very pleasant and rather unusual infusion of spices. I couldn't find any anise seeds, so I used fennel seeds instead, and it tasted lovely. The recipe is modified from David Scott's Middle Eastern Vegetarian Cookery . Ingredients:
3/4 teaspoon ground cinnamon |
3/4 teaspoon caraway seed |
3/4 teaspoon anise seeds or 3/4 teaspoon fennel seed |
1 pinch of grated nutmeg |
1 1/4 cups water (1 mugful) |
1 almonds |
sugar or fructose, to taste |
Directions:
1. Put the water and spices in a small saucepan, bring to the boil then simmer for five minutes (or a bit longer if you want a stronger drink).
2. Pop the almond into the bottom of your mug.
3. Strain the tea into the mug on top of the almond, and sweeten to taste.
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