Recipe from Everyday Foods
Husband-Tested in Alice
Wootton's Kitchen
Serves 4
Be
sure to have the ingredients to this delicious drink handy so that you can whip
this up quickly for drop in guests, or wish to have something yummy to sip on
while reading by the fire or when you wish to have something to warm you up
after a hike in the beautiful hills of South Central Indiana. I use English
Breakfast Tea, available in the bulk tea section of the Lost River Market
& Deli. The cinnamon sticks, whole cloves and peppercorns are found in
the bulk spice section of the store. The ginger root is found in the produce
aisle. It's always satisfying to use local wildflower honey too! This tea would
be especially good with cookies purchased at the deli.
In a large
saucepan, bring 3 cups water and a 2 inch piece of fresh ginger
(unpeeled), halved lengthwise, to a boil. Reduce heat; simmer 8 minutes. Add 2
Tablespoons or 4 tea bags of English Breakfast Tea, 1 cinnamon stick,
8 whole cloves, 1/4 teaspoon whole black peppercorns, and 2 cups low-fat
milk. Steep over medium-low heat for 6 minutes. Strain through a sieve;
discard solids. Stir in 1/4 cup honey (or to taste). Divide among mugs.
Serve hot, garnished with more cinnamon sticks, if desired.
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