Ingredients: 3 - 4 Tea Spoons/4 Teabags of good tea (Darjeeling/Orange Pekoke/Lipton)
A chunk of dry ginger (or fresh ginger if dry isn’t handy)
3 - 4 cardmom pods, crushed (See Note below)
3 Cloves
Small piece of cinnamon
A Tsp of SOANP
(I don’t know the name. Can be found at Indian grocers. Also indian restaurants keep this for your pleasure after dinner. Looks like cummin seeds)
1 or 2 whole black peppers (optional)
Sugar to taste
Milk (atleast Vitamin D, low fat won’t do) Brewing: Bring 2 cups of water to boil (microwave or otherwise). Add all the ingredients and boil again for about 15 seconds. Let stand for a minute.
Warm milk in a pot.
Filter tea into cups. Add milk and sugar. That’s IT.
If you don’t like to spend much time, mix all the spices and coarsley grind them. Boil water and add tea and a tsp of this ground spices. Rest is as above.
Note: Since cardmom is expensive, I peel them and add the skin to my stock of tea leaves. This gives a distinct aroma. Of course you boil the skin with water.
ENJOY
soanp ... I think you mean saunf=fennel seeds
this is almost how how I make masala tea as well ... minus the sauf. I'm gonna try it with saunf now too ... thnx for the idea!
Ingredients:3 - 4 Tea Spoons/4 Teabags of good tea (Darjeeling/Orange Pekoke/Lipton)
A chunk of dry ginger (or fresh ginger if dry isn't handy)
3 - 4 cardmom pods, crushed (See Note below)
3 Cloves
Small piece of cinnamon
A Tsp of SOANP
(I don't know the name. Can be found at Indian grocers. Also indian restaurants keep this for your pleasure after dinner. Looks like cummin seeds)
1 or 2 whole black peppers (optional)
Sugar to taste
Milk (atleast Vitamin D, low fat won't do)Brewing:Bring 2 cups of water to boil (microwave or otherwise). Add all the ingredients and boil again for about 15 seconds. Let stand for a minute.
Warm milk in a pot.
Filter tea into cups. Add milk and sugar. That's IT.
If you don't like to spend much time, mix all the spices and coarsley grind them. Boil water and add tea and a tsp of this ground spices. Rest is as above.
Note: Since cardmom is expensive, I peel them and add the skin to my stock of tea leaves. This gives a distinct aroma. Of course you boil the skin with water.
ENJOY
***