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Prep Time: 11 Minutes Cook Time: 11 Minutes |
Ready In: 22 Minutes Servings: 24 |
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Australian chef flip shelton suggests spicing up a pot of tea by adding 1-2 teaspoons of this blend with the tea leaves . The tea can be drunk black or white. From her fabulous book 'green: modern vegetarian recipes'. Drunk without milk, this tea is 14 calories and has 0. 5g fat. This Spiced Tea and the Spiced Coffee are both great low fat choices. Ingredients:
1 1/2 teaspoons ground ginger |
1 teaspoon ground cardamom |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/4 teaspoon mace |
Directions:
1. Combine all the ingredients.
2. For a more intense flavour and aroma, put the spices into small pan, preferably non-stick, over a low heat and dry-fry them very briefly, stirring or lightly tossing frequently so that they don't burn.
3. Store in a small airtight container. If you have dry-fried the ingredients, make sure they are at room temperature before transferring them to the storage container.
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