Photo: Natalie Boog
- For each litre of water:
- 12 whole cloves
- 16 green cardamom pods (crush slightly)
- 16 black peppercorns
- 2 cinnamon sticks
- 4 slices of fresh ginger (more if you like)
- 2 tsp black tea
- 2 cups milk
In a pot, add the spices and ginger to the water and bring to the boil. Simmer for 30-40 minutes - top up with water as you go. You can let the spices sit in the water for a few hours or overnight - it can take a little experimenting to get the flavours you like. Add tea, steep for 1-2 minutes, then add milk and heat. Serve with honey.
The mix keeps in the fridge without milk for up to two weeks, or one week with milk.
- Cuisine - Indian