- 5 bruised cardamom pods
- 1 cinnamon stick
- 1 centimetre (½-inch) piece fresh ginger
- 2 teaspoon fennel seeds
- 1 teaspoon vanilla extract
- 3 cup water
- 2 cup milk
- 1/3 cup grated palm sugar
- 1Bring 10 cloves, 5 bruised cardamom pods, 1 cinnamon stick, thinly sliced 1cm (½-inch) piece fresh ginger, 2 teaspoons fennel seeds, 1 teaspoon vanilla extract and 3 cups water to the boil in medium saucepan. Cover; simmer 5 minutes.
- 2Remove from heat; stand, covered, 10 minutes. Return to the boil, add 4 darjeeling teabags; remove from heat. Stand 5 minutes.
- 3Meanwhile, heat 2 cups milk in medium saucepan without boiling. Add milk to tea mixture; add ¹/³ cup grated palm sugar, stir until dissolved.
- 4Strain mixture into a teapot and serve immediately
You could also use honey as a sweetener. Be careful not to boil the tea for too long as excessive exposure of tea to heat will release the bitter tannins in the tea leaves.
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