Prep 5 mins
Cook 5 mins
An amazing cup of tea. Sweet, smooth and spicy. This is a delicious afternoon pick-me-up and a great alternative to coffee.
- 1 tablespoon fresh ginger, grated
- 1⁄4 teaspoon ground cinnamon
- 1 pinch ground cardamom
- 4 -5 whole cloves
- 1 -2 tablespoon black tea
- 1 -2 teaspoon sugar
- 1 -2 tablespoon milk
- 3⁄4 cup cold water
- put the water, cloves, ginger, cinnamon, cardomom in a saucepan and bring to a boil.
- I usually measure the water according to how much fits in my mug, but remember to leave room for the milk.
- after the spices have been brought to a boil, take the pan off the heat, drop in the black tea bag, cover the pan and let this sit for 3-5 minutes, depending on how strong you like your tea.
- NOTE: For the black tea itself, I usually buy the individual filter bags of black tea. I use Twinnings English Breakfast Tea because it is just plain black tea without other things added to it.
- After the tea has steeped, strain it to get out the loose ginger and cloves and throw away the tea bag.
- pour the tea back into the saucepan, and place the pan over medium-low heat.
- Once you see whisps of steam coming off the tea, you can add the milk and sugar. Add as much or as little as you want.
- I usually go for about a tablespoon of milk and two teaspoons of sugar, but this step is up to you.
Very good. I'll definitely make it again. Made for PAC Fall 2007.