You may also like
Categories:
black peppercorns pods cloves cinnamon sticks ginger black tea bags milk unsweetened regular light brown muscovado sugar
Viewed: 57 - Published at: 4 years agoIngredients
- 1 teaspoon black peppercorns
- 8 cardamom pods
- 8 whole cloves
- 2 cinnamon sticks, plus more for garnish
- 2 -inch piece fresh ginger, thinly sliced, optional
- 6 black tea bags
- 1 cup whole or 2-percent milk
- 1 cup unsweetened regular or low fat coconut milk
- 2 tablespoons to 1/4 cup loosely packed light brown muscovado sugar
Method
- Lightly crush the peppercorns, cardamom, cloves and cinnamon, and put in a medium saucepan.
- Add the ginger, if using.
- Add 6 cups cold water to the saucepan and bring to a boil over high heat.
- Remove from the heat and add the tea bags.
- Let them steep for 5 minutes.
- Remove the tea bags, and let steep another 10 minutes.
- Put the milks and sugar in a medium saucepan and bring to simmer.
- Strain the tea mixture into the milk mixture and heat through for 1 minute.
- Whisk the mixture until frothy.
- Pour the tea into 4 mugs and garnish with cinnamon sticks.
