Recipe by Sue Lau
A spicy light brew that is light on the tea and heavier on the spice, although if you like more tea you can add that. I have made this with lemon juice instead of lime juice as well. It is easy to play around with.
Top Review by 3KillerBs
Pleasant and assertive enough to actually taste it despite the way a plugged head blunts flavors. Since I haven't a sieve fine enough to strain ground coriander I made this in the coffeepot -- making a full, 12-cup pot from the ingredients listed plus and extra teabag since you can always get double the brew from tea in the coffeepot.
- 4 cups water
- 3 teaspoons coriander seeds
- 6 black peppercorns
- 1 teaspoon loose black tea
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
Directions See How It's Made
- Place spices into a tea ball if desired (if you don't want to strain it later).
- Place teaball or spices along with the water into a kettle and bring to a boil.
- Lower heat and simmer for 15 minutes.
- Add the tea (using another tea ball if desired) along with the honey and lime juice and stir to dissolve the honey.
- Allow mixture to steep for 10 minutes but no more than that.
- Serve with additional sugar, if desired.