Indian spiced tea

SHAPE
0 serving
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Dairy

By Food24 November 03 2009
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Ingredients (12)

CHAI
250.00 ml milk — low-fat
0.00 sugar — to taste
500.00 ml tea
TEA SPICE MIX
20.00 ml fennel — seeds
8.00 green cardamom pods — seeds only, bruised
5.00 ml cinnamon — ground
6.00 cloves
5.00 ml ginger — ground
3.00 ml freshly ground black pepper
4.00 black peppercorns — whole
4.00 cinnamon sticks — for serving
0.00 cinnamon
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Method:

Grind tea spices in a pestle and mortar to release the flavour and seeds, then transfer to an airtight container for future use.
(For a much finer texture and stronger flavour, grind spices in a coffee grinder.)
Bring milk and sugar to the boil.
Add tea and 15 ml spices and simmer for five to 10 minutes.
Adjust sugar; strain.
Serve with two cinnamon sticks and a sprinkling of fine cinnamon.



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