Spice Tea

A very pleasant and rather unusual infusion of spices. I couldn't find any anise seeds, so I used fennel seeds instead, and it tasted lovely. The recipe is modified from David Scott's "Middle Eastern Vegetarian Cookery". Posted in the hope of entering the North African and Middle Eastern Zaar Tag game :-)

• Ready In: 5 mins
• Serves: 1

Ingredients

• 3⁄4 teaspoon ground cinnamon
• 3⁄4 teaspoon caraway seed
• 3⁄4 teaspoon anise seeds or 3⁄4 teaspoon fennel seed
• 1  pinch  of grated nutmeg
• 1 1⁄4 cups water (1 mugful)
• 1  almonds
•  sugar or  fructose, to taste

Directions

1. Put the water and spices in a small saucepan, bring to the boil then simmer for five minutes (or a bit longer if you want a stronger drink).
2. Pop the almond into the bottom of your mug.
3. Strain the tea into the mug on top of the almond, and sweeten to taste.