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Author Notes: If you can get a hold of it, please use loose black tea. I use the best I can afford (I like Darjeeling), and it's worth every penny. Yes, you can use plain old English teabags as noted in the recipe, but once you've had the real thing, you'll never go back. —Ordinary Blogger (Rivki Locker)
Serves 1 (no sharing!)
- 3/4 cup milk
- 3/4 cup water
- 1 cinnamon stick
- 4 cardamom pods
- 3 black peppercorns
- 1 piece of star anise
- 1 1-inch knob of ginger, cut in a few thin slices
- 1 teaspoon loose black tea leaves, or one teabag
- 1 teaspoon honey or agave nectar, optional
- Combine all the ingredients in a small saucepan. Bring to a gentle boil, uncovered. Turn the heat off immediately and cover the pot. Let all the ingredients sit and steep for about 30 minutes.
- Prop a wire mesh strainer over a nice large mug. Pour the tea in, so the spices and tea leaves remain in the strainer. Give the saucepan a quick rinse and pour the tea back into it. Gently reheat to the temperature you like. Sweeten with a bit of honey or agave nectar if you like.
- Sit back and enjoy immediately.
- This recipe was entered in the contest for Your Best Recipe with Cardamom
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