Spiced Tea is one of the famous drinks across the world. The main spices used are cardamom, cinnamon, anise seed, peppercorns, fennel seeds and cloves simmered in warm water. Depending on the weather fresh Basil Leaves, Ginger pieces crushed or Mint leaves and lemon slices are also added to the tea for their healing properties. There are two ways of using the spices, either by dry roasting and finely powdering to add into the tea, or by simmering whole spices. I usually simmer whole spices along with crushed Ginger and Basil leaves.
- Green Cardamom pods, whole – 5
- Cinnamon bark – 1″ piece
- Peppercorns – 4 to 5
- Star Anise – 1 piece
- Green Fennel Seeds – 1/2 teaspoon
- Almond Milk – 2 cups
- Water – 2 cups
- Raw Sugar – 2 tablespoons
- Ginger, chopped – 1″ piece
- Black strong Tea, 3 teabags or 6 teaspoons loose tea
- Basil leaves or Mint leaves, fresh – 1 sprig
The Dry Spice Mix – Grind together the lightly roasted cardamom, cinnamon, peppercorns and fennel seeds with mortar and pestle or coffee/spice grinder. Add 3 teaspoons at step 3 below.
If using whole spices then,
- Simmer tea in water in heavy pan with the spices and sugar.
- Add the milk.
- Bring to a boil before adding the Ginger and Basil leaves.
- Simmer on low heat for 3 – 5 minutes to infuse the tea.
- Strain the hot drink into cups and serve hot.