Again, I got this recipe from Cooking Thin! I love her show! And I love this tea!
Sure it's no Starbucks, but it's still very good! And it's fun to make. I like dealing with all the spices. I usually make a third of this recipe for one big serving (for 2 points) instead of eight.
*Recipe courtesy Kathleen Daelemans.
1 tablespoon fennel seeds
6 green cardamom pods
12 whole cloves
1 cinnamon stick
1 (1/4-inch) piece ginger root, peeled and thinly sliced
6 black peppercorns
7 cups water
2 tablespoons Darjeeling tea
4 tablespoons brown sugar
1 cup milk
In a medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns and water. Boil for 5 minutes. Remove from the heat and steep for 10 minutes. Add the tea, bring to a boil, reduce the heat, and simmer 5 minutes.
Strain mixture, discard spices and return the tea to the saucepan. Stir in the brown sugar and milk. Serve immediately.
Makes 8 one-cup servings.
1 teaspoon fennel seeds
2 green cardamom pods
4 whole cloves
1/2 or 1/3 cinnamon stick
1 teeny, tiny piece ginger root, peeled and thinly sliced
2 black peppercorns
2 1/3 cups water
2 teaspoons Darjeeling tea
4 teaspoons brown sugar (1 tablespoon + 1 teaspoon)
1/3 cup milk
Points: 2