pronounced "ch-eye," is a sweet cardamom-spiced tea
found at tea stalls in India. Cardamom—an ancient spice native
to India—is also an integral component of "garam masala"
used to spice curried dishes. Originally Vikings brought the
pods and seeds back to Sweden, later Germans used them in
cookies. Large black, white and green pods are used in a variety
of dishes. Look for green pods with clusters of black seeds
1 ½ cups whole or fat-free milk
the milk, tea, sugar, cardamom, cinnamon, cloves,
green cardamom pods, cut in half
sticks cinnamon, broken into pieces
(1-inch pieces) crystallized ginger, chopped
teaspoons four peppercorn blend
and peppercorns in a 2-quart saucepan.
2. Heat over medium
heat until steaming.
3. Strain into two
tea cups and serve hot.
Hint: For weaker tea use decaffeinated tea bags.
Makes 2 cups of spicy tea
Green Cardamom from Nirmala's Kitchen