Prep 5 mins
Cook 10 mins
This is my version of the traditional Spiced Black tea. I tried to include a good number of spices to make it super tasty! It's quite good hot but not so good chilled. Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.
- 2.46 ml clove
- 2.46 ml cardamom
- 2.46 ml anise
- 2.46 ml allspice
- 2.46 ml cinnamon
- 4.92 ml ginger
- 9.85 ml black tea
- Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
- Place tea ball in hot water and steep for 10 minutes.
Very flavorful. A bit like Chinese 5-spice. I didn't use a tea ball. I have some nifty little pouches that fold over to make homemade tea bags, and that worked great. I love tea in the fall and winter, and this one will go into the regular rotation. Made for Fall 2011 PAC game.
Although this was quite delightful, the cardamom was a bit overpowering (even at the small amount called for in this recipe) and I didn't think it meshed well with the other spices. I'd omit the cardamom the next time I make this tea. Thank you for sharing your recipe, Feelah_the_Tigress. Made for Spring 2013 Pick-A-Chef.