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Thursday, August 1, 2013

Spiced Tea

The hot drink is an extended weekend breakfast on the icing on the cake.

1 walnut-sized piece of fresh ginger
5 cardamom pods
1 cinnamon stick
2 cloves
200 ml milk
1 tablespoon sugar
1 tablespoon black tea leaves
Sugar or runny honey (to taste)

Step 1
Peel the ginger and cut into slices. The cardamom pods squishing, coarsely crumble the cinnamon. Give 400 ml of water with slices of ginger and spices in a saucepan, bring to the boil, cover and let simmer for about 10 minutes over low heat.

Step 2
Add milk and sugar and boil it all again. Add the tea leaves, remove the pan from the heat and allow the mixture to pull covered for 2-3 minutes. The Chai pour through a sieve and serve in the cups. Sweeten to taste.