Favourite Spiced Tea
Spiced Tea will refresh your mood!
Yield
4 servingsPrep
5 minCook
0 minReady
8 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | teaspoons |
black peppercorns
|
|
| 3 | teaspoons |
cardamom seeds
|
|
| 3 | teaspoons |
cloves
|
|
| 1 ½ | inch |
cinnamon sticks
4cm |
*
|
| ⅓ | cup |
ginger
ground, 30 grams, 1 ouces |
*
|
|
tea leaves
Indian |
* | ||
|
water
boiling |
*
|
||
|
sugar
to taste |
*
|
||
|
milk
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 25 | ml |
black peppercorns
|
|
| 15 | ml |
cardamom seeds
|
|
| 15 | ml |
cloves
|
|
| 1.5 | inch |
cinnamon sticks
4cm |
*
|
| 79 | ml |
ginger
ground, 30 grams, 1 ouces |
*
|
| 0 |
tea leaves
Indian |
* | |
| 0 |
water
boiling |
*
|
|
| 0 |
sugar
to taste |
*
|
|
| 0 |
milk
to taste |
*
|
Directions
Put peppercorns, cardamom seeds, cloves and cinnamon in a mortar and grind to a fine powder with a pestle.
Add ginger and grind again for a few seconds to mix.
Make a pot of tea and add about ½ tablespoon of spice mixture and leave in a warm place for 1 to 2 minutes to brew.
Serve hot, with sugar and milk.
Makes about 8 tablespoons spice mix, enough for 16 pots tea.
Note:
Store remaining spice mixture in a screw-topped jar in a dark cupboard to preserve its flavor. It will keep for 2 to 3 months.
