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Thursday, October 14, 2010



Makes about 3 cups

1 and half teaspoon cardamom seeds crushed

½ teaspoon all spice

½ teaspoon cloves powder

1 teaspoon fennel seeds crushed

1 and half inch stick of cinnamon

¼ teaspoon nutmeg powder
½ inch fresh ginger grated

4-5 fresh basil leaves chopped (optional)

1/8 teaspoon crushed black pepper corn

1/8 teaspoon cayenne pepper

Pinch of salt

3 teaspoon brown sugar

1 teaspoon regular sugar (can cut down or add more depending on desired sweetness)

2 cups milk ((may substitute soy milk if lactose intolerant, also then you won’t use cream)

1/2 cup evaporated milk (optional)

2 cups water

1 teaspoon loose tea leaves (if want the tea to be strong, you can add more)

Few dried/fresh lemon grass or green tea leaves (optional) (available at local Chinese grocer)

1 tea bag

¼ cup cream (optional)


• In a medium saucepan, add all spices, basil and lemon grass or green tea leaves with water.

• Boil for 5 minutes.

• Add the loose tea and tea bag, bring to a boil, reduce the heat, and simmer for 2 minutes.

• Stir in the brown sugar, sugar and milk.

• Simmer for another 1-2 min.

• Add cream and remove from heat

• Strain tea in a teapot or cup, discard the spices and serve immediately.

Recipe and Photographs by Surekha.

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