HOT TEA WITH CARDAMOM AND CINNAMON    (serves 4)

4 cups water

2 tbsp black tea

6 cardamom pods

2 - inch of cinnamon stick

milk, sugar, honey, lemon  to serve (or just plain)

• Put black tea to a warm teapot.

• Add cardamom pods and cinnamon stick, then pour  4 cups boiling water over the top.

• Cover and leave to steep for 4 minutes.

• Then strain into cups and serve with milk, sugar, honey, lemon or just plain.

HOT SPICED TEA    (serves 4)

4 cups water

1 cup milk

4 tsp tea leaves

1tsp  ground ginger

1tsp  cardamom pods

1 tsp fennel seeds

¼ tsp freshly grated nutmeg

2 cinnamon sticks, 

6 cloves

sugar to serve

• Pour the water into a pan, add tea leaves, ginger, cardamom pods, nutmeg, cinnamon and bring to a boil.

• As soon as it boils pour the milk and stir.

• Let brew for 4-5 minutes.

• Then strain into cups and serve, sweetened with sugar.   

HOT TEA WITH CLOVES 

(serves 2)

2 cups water

2 tsp tea leaves

1 cinnamon sticks, 

10 cloves

sugar to serve

• Pour the water into a pan, add tea leaves cloves and bring to a boil.

• Let brew for 4-5 minutes.

• Then strain into cups and serve, sweetened with sugar.   

TEA WITH APRICOT  (serves 2)

2 cups water

4 dry apricot

1 tea bag (you can use apricot tea)

2 cardamoms

1 tsp lemon juice

1 cinnamon sticks, 

2 cloves

sugar to serve

• Pour the water into a pan, add tea bag, dried apricots, cloves, cinnamon stick and bring to a boil.

• Let brew for 4-5 minutes.

• Then strain into cups, add lemon juice and serve, sweetened with sugar.   

COLD SPICED TEA   (serves 4)

as above except milk.

To serve: crushed ice, lemon juice

• Pour the water into a pan, add tea  leaves, ginger, cardamom pods, nutmeg, cinnamon and bring to a boil.

• Brew for 3-4 min. Strain into heatproof pitcher. Let it cool, then put to the refrigerator to chill.

• To serve, fill tall glasses with crushed ice and pour the tea. Top up with lemon juice, sweeten with sugar.

• Decorate with slice of lime or lemon.

Tip.  Brew tea extra strong as the addition of ice cubes will dilute the taste.

MINTY SPICED ICE TEA

(serves 4)

4 tea bags

6 cups of water

2 cinnamon sticks

2 inch of fresh ginger

1 tbsp of lemon juice

5 springs of mint

sugar to taste

Boil water with ginger and cinnamon.

Add tea bags, brew for 3-4 minutes.

Add fresh mint.

Put aside to cool.

Strain.

Add lemon juice.

Pour 2 cups into ice tray to make ice cubes. Put to the freezer and rest of the tea put into the fridge.

When the ice cubes are solid pour tea into the tall glass.

Decorate with spring of mint  and slice of lemon.

GINGER SPICED TEA    (serves 4)

4 cups water

2 - inch of fresh ginger

3 tbsp honey

Peel a ginger and chop coarsely.

Pour the water into a pan, add honey,  chopped ginger, and bring to a boil.

Cover, turn heat to low, and simmer for 25 minutes.

Uncover, turn up heat slightly and leave for 15 minutes.

Then strain into cups and serve.

HOT TEA WITH ANISE   (serves 4)

4 cups water

5 tsp anise seeds

4  tsp black tea

milk, sugar, honey, lemon  to serve (or just plain)

Put anise seeds into boiling water. Cover and steep for ten minutes.

Strain, and bring to boil again.

Warm a teapot, then put in black tea.

Pour the boiling anise over the tea, cover, and leave for 3 minutes.

Then strain into cups and serve with milk, sugar, honey, lemon or just plain.

FENUGREEK TEA    (serves 4)

2 cups water

2 tsp fenugreek seeds

honey and lemon to taste

Warm a teapot, then put 2 tsp fenugreek seeds into it.

Pour on boiling  water to just cover the seeds. Leave for 10 minutes or longer for the taste to develop.

When wanted, pour in more boiling water, stir and serve with honey and lemon.

HOT TODDY    (serves 4)

1 1/4 fresh made Darjeeling tea

1/4 cup  (50 ml) whiskey

1/4 cup ginger wine

4 cloves

1 cinnamon stick

In a saucepan, combine the tea, whiskey, wine, cloves and cinnamon.

Warm over the gentle heat, don't boil. Allow to infuse for 3-5 minutes.

Strain into mugs and serve immediately.