INGREDIENTS:
- 5 cardamon pods
- 5 whole cloves
- 1 cinnamon stick (approximately 10g)
- 1 star anise
- 1½ cm piece of fresh ginger, peeled and sliced
- 2 strips of orange peel
- 4 Darjeeling tea bags
- 500ml water
- 500ml skim milk
- 2 tbsp brown sugar
METHOD:
- Toast the spices in a dry frying pan until they are fragrant.
- Place the spices into the Cuisinart Grinder. Pulse 2 to 3 times, leaving the spices quite coarse. Reserve.
- In a teapot or cafetiere, add the spices, ginger, orange peel and teabags with 500ml of freshly boiled water. Leave to infuse for 10 minutes.
- Heat the milk with the sugar, stirring until the sugar has fully dissolved. Once the milk is lightly steaming, froth the milk with a whisk to create some foam. The blending attachment of the Hand Blender is perfect for milk frothing.
Strain the tea between 4 mugs. Pour over the heated milk, keeping the milk froth back. Then top with a little of the milk froth in each mug.