|
Ingredients
|
Quantity
|
|
Whole coriander
|
4 tsp
|
|
Star anise
|
1
|
|
Cinnamon stick – broken
|
2 sticks
|
|
Whole black pepper corns
|
1 tsp
|
|
Allspice
|
1 tsp
|
|
Cardamom pods
|
1 tsp
|
|
Cloves
|
1 tsp
|
|
Dried orange peel
|
1 tsp
|
|
Ground ginger
|
1 tsp
|
|
Ground nutmeg
|
½ tsp
|
|
Water
|
3 quarts
|
|
Indian black tea leaves
|
2 tbsp
|
|
Vanilla extract
|
1 tbsp
|
|
Honey, milk or cream
|
to taste
|
This East Indian blend is spicy and soothing
In a small bowl combine coriander anise, cinnamon, peppercorns,
all spice, cardamom, cloves, and orange peel. In a spice mill or coffee
grinder, coarsely grind the spices. Mix in the ginger and nutmeg. Pour the
water into a one gallon pot and add the spice mixture. Bring to a boil, cover,
and simmer for 15 minutes. Add tea and vanilla and steep 3 to 5 minutes. Strain
the liquid into a large pitcher. You may want to add honey, milk, or cream, or
wait and offer these to your guests on the side. Tea can be served hot or
chilled.
Makes 3 quarts.
