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4 cups water
4 slices ginger
18 cardamom pods, crushed
8 cloves
1 heaping tsp fennel seeds
12 black peppercorns
1" stick cinnamon (about half a standard stick)
2-3 Tbsp sugar
3-4 teabags
1 cup milk, or milk alternative


Combine the water, ginger, cardamom, cloves, fennel, peppercorns and cinnamon in a pot. Bring to a boil, then reduce heat and simmer for 30 minutes. The liquid should reduce and darken. Add 2 tablespoons of the sugar, and 3 of the tea bags, and simmer until the tea steeps. Taste, and add more sugar or tea if needed (this will be diluted by milk, so you're aiming for a strongly-flavored concentrate). Pour through a strainer to remove the spices, and return to the pot. Add the milk, bring to a simmer, and serve.