Spiced Tea

From: ai815@Freenet.carleton.ca (greg erwin)
Date: Thu, 11 Nov 1993 20:53:53 GMT
Ingredients    Ginger root
               Cardamom pods
               whole cloves
               cinnamon stick
               Red Rose tea, or as near as you poor Americans can get

I shared a cup of this with a Somali man, as we waited for a prospective
tenant to show up.  This also reminds me strongly of the spiced tea I have
had in Indian restaurants.  The tenant never showed up, so we just drank
tea and talked.  I asked him what was in it and this is what he said,
except that there should be "some leaf that my wife buys at the Somali
grocery.  I don't know what the English name is."  Anyway, this is very
good.  If anybody knows what that leaf is, let me know.

You should cut one knob, about the size of the last joint of your pinky,
from the ginger root and peel it.  Then score it.  Smelling fresh ginger
is part of the delight of making this.  Use two to three cardamom pods. 
Just break them open and throw them all in the pot.  Put in a 2 to 3 inch
(5 to 7 cm) stick of cinnamon, and 2 or 3 cloves.  This is measured for
our brown betty tea pot, the best teapot in the world, and the only one
worth buying.  that is about four large mugs of tea.  So I put in 4 bags
of Red Rose.  Three or four scoops of leaves.  This is orange pekoe, if
you are unfamiliar with Canadian brands.

Pour boiling water over everything.  If you are a purist, you should
warm the pot first, (without all of the stuff in it).  Let it steep a good,
long time.  It is best to cover the pot with a pot warmer to keep it hot. 
Careful, it is addictive.


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