Preparation:
This East Indian blend is spicy and soothing
In a small bowl combine coriander anise, cinnamon, peppercorns, all spice, cardamom, cloves, and orange peel. In a spice mill or coffee grinder, coarsely grind the spices. Mix in the ginger and nutmeg. Pour the water into a one gallon pot and add the spice mixture. Bring to a boil, cover, and simmer for 15 minutes. Add tea and vanilla and steep 3 to 5 minutes. Strain the liquid into a large pitcher. You may want to add honey, milk, or cream, or wait and offer these to your guests on the side. Tea can be served hot or chilled.
Makes 3 quarts. |
