2 cinnamon sticks, broken in half 8 allspice berries 4 whole cloves 2 peppercorns 4 cups water 16 cardamom pods, lightly crushed 4 slices fresh ginger, lightly crushed 2 tea bags or 1 Tbs. black tea 1/2 cup milk, or to taste 3 Tbs. honey, or to taste
With a mortar and pestle, coarsely grind the cinnamon sticks, allspice, cloves and peppercorns. In a saucepan, combine the ground spices, water, cardamom pods and ginger. Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer for 10 minutes. Set aside, covered, for 10 minutes.
Place the tea bags in a teapot, or put the loose tea in a tea ball and place in the pot. Return the spiced water to a boil and pour into the teapot. Let steep for 2 to 3 minutes, then strain the tea and serve with milk and honey on the side.
Serves 4.
Adapted from Williams-Sonoma Outdoors Series, Snow Country Cooking, by Diane Rossen Worthington (Time-Life Books, 1999).
