Moosewood -- Spiced Tea

[Guest guest]

I got this recipe, an adaptation, a long time ago from someone who used to be on

the Veg-GA list. The notes are hers.

 

* Exported from MasterCook *

 

Spiced Tea

 

Recipe By : adapted by Lisa Bennett from Sundays at Moosewood

Serving Size : 1 Preparation Time :0:00

Categories : Moosewood Cookbooks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups water

1 3 inch cinnamon stick

1 piece fresh ginger root -- (1 inch) cut into 4

slices

10 cardamon pods (or 1/2 teaspoon cardamon

seeds)

1/2 teaspoon black peppercorns

1/2 teaspoon whole cloves

1 teaspoon whole coriander seeds

3 tea bags black tea -- (see note 2)

1 cup milk -- (see note 1)

sweetener to taste

 

Bring the water and spices to a boil in a saucepan. Reduce the heat, cover, and

simmer for 20 minutes.

 

Add the tea and " milk " and simmer for an additional 3 or 4 minutes. Remove the

teabags (if using), sweeten to taste, and serve, pouring the tea through a

strainer to catch any floating spices.

 

The tea gets stronger the longer it sits, so if you want a stronger spice

flavor, let it sit for a while, and then reheat. Add more tea if you desire a

stronger black tea flavor.

 

*note 1: I use soymilk. I don't think rice milk will work here...it's so thin

and watery it just doesn't have enough body in tea for me. I don't know about

any of the other commercial " milks " on the market (almond, oat).

 

*note 2: Yes - I know tea bags are an abomination, but I live in the land of

the bag. I tried to measure out a tea bag's worth of Lipton tea a little while

ago, but my measuring spoons have disappeared. I'm sure they'll turn back up,

but in the meantime, the amount of tea looked to me like somewhere between a

teaspoon (fancy that!) and a 1 1/2 teaspoons.

 

 

 

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