Servings: Serves 4
  • 4 cups water
  • 1 large stick cinnamon or 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons ground cardamom
  • 1 teaspoon fennel seeds
  • 2 to 3 whole cloves
  • 1/8 teaspoon powdered ginger (optional)
  • 1/8 teaspoon amchoor (mango powder), (optional)
  • 4 to 3 cups whole milk
  • Sugar to taste
  • Directions
    Mix the water and spices together and bring to a boil. Reduce to a simmer and add the tea bags. Allow to steep until desired strength is achieved. Add milk and bring to a simmer. Add sugar to taste, or serve unsweetened and allow each person to sweeten the tea to taste.

    From the book Plenty by Sarah McLachlan with Jaime Laurita