2-1/2 cups water
6-8 green cardamom pods
2 whole black peppercorns
1-2 slices fresh ginger, peeled and diced
2 sticks cinnamon
2/3 cup (175 ml) milk
4 tsp honey
2-3 tsp loose black tea
Put the water in a saucepan, add the spices, and bring to a boil. Turn down the heat and let simmer for 5 to 10 minutes. Add milk and sugar and bring to a boil. Be careful not to burn.
Add tea, turn off the heat, and let infuse for two to three minutes. Strain into two cups and serve hot.
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"America's Restaurant Recipes - Volume 1"
"America's Restaurant Recipes - Volume 2"