Prep time: 10 mins
1 thumb-sized piece of fresh ginger (peeled)
4 cardamon pods
1 stick cinnamon
4 tea bags (Rooibos,
or English) Darjeeling
45 ml sugar to taste
- Crush the spices in a motar until fine then add to the water in a small pot and bring to the boil. Add the teabags and simmer for about 3-4 minutes.
- Remove the teabags and add the milk. Heat the milk until hot and add the sugar. Stain into mugs and serve.
This recipe originally appeared in the August 2012 issue of home.