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Ingredients10 m servings 96 cals
Original recipe yields 4 servings (1 quart)
- Bring water to a boil in a saucepan; add fennel, cloves, and cardamom. Continue boiling water for 3 minutes.
- Stir milk into the water and return mixture to a low boil; add tea bags, reduce heat to low, and boil until the tea has a strong, but not bitter flavor, 2 to 3 minutes.
- Strain tea into 4 tea mugs; sweeten with sugar to individual tastes.
- Cook's Notes:
- It's important to use a cheap granulated tea. For years I tried to make this using the best Darjeeling and Asaam teas that I could find and it never came out right. The cheap granulated tea (basically what we put in tea bags) is the key. It takes a strong-flavored tea to stand up to the flavor imparted by the spices.
Per Serving: 96 calories; 4.3 g fat; 10.5 g carbohydrates; 4.3 g protein; 12 mg cholesterol; 56 mg sodium. Full nutrition
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