Description
Four small cups of whole-spice black tea with milk.
Ingredients
Scale
- 2 cups Water
- 6 pods Green cardamom pods
- 1 stick Cinnamon stick
- 4 cloves Whole cloves
- 4 peppercorns Whole black peppercorns
- 1 inch piece Fresh ginger, sliced
- 2 tablespoons Plain black tea leaves
- 2 cups Whole milk
- 2 tablespoons Granulated sugar
Instructions
- Lightly crush six green cardamom pods and four black peppercorns; break one cinnamon stick. Bring 2 cups water to a simmer with cardamom, cinnamon, four whole cloves, a sliced 1-inch ginger piece and the peppercorns. Simmer gently about ten minutes.
- Add 2 tbsp loose black tea leaves, turn the heat low and steep about three minutes. Stir in 2 cups whole milk and 2 tbsp granulated sugar; heat gently until steaming and fully hot, approximately two minutes, without leaving the pot to boil over.
- Strain carefully into four heatproof cups, removing all whole spices and tea leaves. Taste and record how strong the tea and spices are with the measured water and milk.
- Serve warm. Measure actual finished volume after evaporation; four one-cup servings are a planning amount rather than a tested yield. Do not infer a caffeine quantity from the tablespoons of tea.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: ten-minute spice simmer, three-minute tea brew and short milk heating; evaporation changes yield.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Drinks
Nutrition
- Serving Size: Approximately one cup, pending measured finished yield