If there’s one Vulcans are known for, it’s tea. It’s nice if the tea is spicy, but it’s even better when it’s hot and spicy. I was surprised to see how many types of tea Earth had, and with so many varieties, it would take me a year to try them all. One of my favorites is this tea recipe below. Later I will include an Ethiopian variety. I hope to send some of these teas home.
This recipe calls for fresh or whole spices,but the dry, ground version is acceptable as well.
1 (2-inch) piece of fresh ginger, cut into thin rounds
2 (3-inch) cinnamon sticks
10 whole cloves
10 cardamom pods ( can be the green or black ones)
3/4 teaspoon whole black peppercorns
7 cups water
6 bags black tea (or six teaspoons of your favorite loose red or black tea.)
1 1/2 cups low fat liquid coffee creamer (can use dairy, soy, or almond milk)
2/3 cup packed light brown sugar
Combine all the spices, ginger, cinnamon sticks, cloves, cardamom, peppercorns and water, in medium saucepan. Bring to a boil. Reduce heat to medium; partially cover pan. Heat for 10 minutes. This will infuse the house with a wonderful smell too. You can add more or less spices to taste. I personally like extra cinnamon.
Add the tea bags or leaves; steep for 5 minutes. Once fully steeped, stir in the liquid creamer(or milk)and sugar. Heat through once more,srain tea into teapot and pour into cups for serving.
NOTE: You can leave out the milk and sugar if you like.