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INDIAN
SPICE TEA
Serve
this traditional Indian beverage as a soothing
finish to any spicy dinner, or as a pick-me-up
on a chilly night. Low-fat milk will result
in a less rich but nontheless comforting
beverage. If you don't have loose tea on
hand, substitute 6 tea bags.
6
cups water
5 slices fresh ginger
2 orange zest strips, each 3 inches long
by 1 1/2 inches wide
6 whole cloves
Rounded 1/4 teaspoon fennel seeds
2 cups milk
2 tablespoons tea leaves, preferably jasmine,
Darjeeling, or Assam
1/4 cup firmly packed dark brown sugar
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In
a large, heavy saucepan over low-heat, combine
the water, ginger, orange zest, cloves, and fennel
seeds. Cover, bring to a simmer, and simmer over
low heat for 10 minutes to blend the flavors.
Add
the milk and tea leaves and bring to a boil over
high heat. Reduce the heat to medium-low and simmer
for 2 minutes. Remove from the heat, cover, and
let steep for 5 minutes.
Stir
in the sugar until dissolved. Strain into warmed
cups and serve at once.
Serves
6.
[After
Dinner, Williams-Sonoma Lifestyles Series]
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