Recipe by Mirj
This is not just your ordinary every-day tea. I make this for special occasions.
Top Review by HeatherFeather
I thought this tea was delicious! I plan to serve it guests as well. I halved the recipe ingredients and it still came out perfect. I used thin slices of crystallized ginger rather than fresh, as that was what I had on hand. The flavor is like a homemade version "Constant Comment" tea with lots of milk and sugar. I had some lovely Indian Kalami loose tea leaves which worked out well in this. Some tips: Keep a watchful eye on your tea after to add the milk - I heated to just a very beginning of a boil, then dropped the heat to the lowest setting - all the while keeping the cover off. Once the 2 minutes were past, and you remove the tea from heat, I re-covered the tea and let it steep only 4 minutes. Also - for easy straining, place a papper coffee filter into a mesh strainer basket set over a bowl or jug. The coffee filter and the mesh strainer catch every last tea leaf.
- 6 cups water
- 6 whole cardamom pods
- 4 slices fresh ginger or 4 slices crystallized ginger
- 2 orange strips (1 1/2 x 3-inch, orange part only)
- 6 whole cloves
- 2 cups low-fat milk
- 6 teaspoons tea leaves (preferably Darjeeling or Assam)
- 1⁄4 cup packed dark brown sugar