Ingredients
- 6 cups
- 6 whole
- fresh or crystallized ginger slices4 unit
- orange peel strips2 unit
- 6 whole
- 2 cups
- (30 ml) tea leaves6 teaspoons
- (preferably Darjeeling or Assam)1 unit
- (60 ml) Barbados1/4 cuppacked
Method
1
Bring the 6 cups of water to a boil in a large pot over high heat.
10 minutes
2
Add the cardamom pods, ginger slices, orange peel strips, and cloves to the boiling water, then reduce heat to medium and simmer to allow the spices to infuse.
10 minutes
3
Stir in the tea leaves and allow them to steep in the spiced water.
5 minutes
4
Pour the milk into the pot slowly while stirring gently to incorporate it evenly throughout the tea mixture.
2 minutes
5
Divide the strained tea among 4 cups.
6
Sweeten each cup with the packed brown sugar (from Barbados) to taste, stirring until dissolved, then serve hot.