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Author Notes: This is an Indian spiced tea I became completely hooked on during my stay in Australia. If you use soy milk, the tea tends to become a little bit slimy, don’t cancel it for that, a friend of mine likes it just for that. Rice milk makes the drink sweeter by itself but kind of watery. The best option would be using whole milk or a mixture of water and milk. My favorite is the milk they cream until cloudy and foamy, but since I don’t have a professional coffee machine with a steamer at home, I have to settle for the regular milk version. - Janneke Verheij
- 1 cup milk (regular or soy I like best)
- 1 teaspoon black tea
- 1/2 cinnamonstick
- 1 clove
- 2 cardamom pods
- pinches of nutmeg
- a slice of fresh ginger
- 1 heaping tablespoon of honey
- Slowly warm the milk with the tea and spices, and leave to simmer until the tea has the desired concentration. Sift the mixture into a big mug and sweeten with honey.
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