There’s nothing quite as delicious as milky spiced tea. Although I thoroughly enjoyed it when I was in Tanzania, it has been absent in my life until recently when I first concocted it at home to serve to a guest. Shamed by how easy it is to make at home, I’m surprised how I deny myself this treat. If you’ve got the spices, you’re golden.
- 2 Cups water
- 2 1/2 Cups milk
- 2 black tea bags
- 1 Tsp ground ginger
- 3/4 Tsp ground cloves (or three whole cloves)
- 1 Tsp ground cinnamon (or one stick)
- 18-20 Cardamon seeds (or 1 tsp ground)
- 1/4 Cup sugar
- Add all the spices and tea to the 2 cups of water in a medium size sauce pan.
- Bring to a boil for 5 minutes.
- Turn off the heat.
- Add sugar and milk. Stir.
- Return to a boil, but keep a close eye on the pot and remove it from heat once it begins to froth.
- Strain the tea at the cup (to remove the chunks of spices).
It makes 2-4 cups of tea, depending on how large your mug and whether or not you care to share.