INGREDIENTS

  • 1 tablespoon fresh ginger , grated
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground cardamom
  • 4-5 whole cloves
  • 1-2 tablespoon black tea
  • 1-2 teaspoon sugar
  • 1-2 tablespoon milk
  • 3/4 cup cold water

DIRECTIONS

  1. put the water, cloves, ginger, cinnamon, cardomom in a saucepan and bring to a boil.
  2. I usually measure the water according to how much fits in my mug, but remember to leave room for the milk.
  3. after the spices have been brought to a boil, take the pan off the heat, drop in the black tea bag, cover the pan and let this sit for 3-5 minutes, depending on how strong you like your tea.
  4. NOTE: For the black tea itself, I usually buy the individual filter bags of black tea. I use Twinnings English Breakfast Tea because it is just plain black tea without other things added to it.
  5. After the tea has steeped, strain it to get out the loose ginger and cloves and throw away the tea bag.
  6. pour the tea back into the saucepan, and place the pan over medium-low heat.
  7. Once you see whisps of steam coming off the tea, you can add the milk and sugar. Add as much or as little as you want.
  8. I usually go for about a tablespoon of milk and two teaspoons of sugar, but this step is up to you.
  9. enjoy!