Yield: 6 servings
Time: 25 minutes + cooling time
Ingredients
12 cardamom pods, gently crushed
8 whole black peppercorns
8 whole cloves
4 inch piece of ginger, sliced
4 cinnamon sticks
3 whole allspice
3 Tbsp brown sugar
1 star anise
1 vanilla bean, sliced down the middle
1/8 tsp nutmeg
4 tea bags
4 cups water
8 whole black peppercorns
8 whole cloves
4 inch piece of ginger, sliced
4 cinnamon sticks
3 whole allspice
3 Tbsp brown sugar
1 star anise
1 vanilla bean, sliced down the middle
1/8 tsp nutmeg
4 tea bags
4 cups water
Directions
Bring all ingredients except the tea bags to a boil in a saucepan over medium high heat. Reduce heat to medium-low, cover and simmer for 15 minutes. Remove from heat and add tea bags. Let tea bags steep for 5 minutes.
Pour mixture through a strainer with a paper towel. Let concentrate cool to room temperature before storing in an airtight container.
Keep in the fridge for up to one week. When ready to prepare, mix half concentrate and half water or milk.
Pour mixture through a strainer with a paper towel. Let concentrate cool to room temperature before storing in an airtight container.
Keep in the fridge for up to one week. When ready to prepare, mix half concentrate and half water or milk.
