Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
2
Yield:
2 servings
Ingredients
Directions
Heat water in a small saucepan until bubbles start to form around the edges. Add tea bags. Reduce heat to a simmer.
Lightly crush lump sugar, ginger, cinnamon, rose buds, and cardamom pods in a mortar. Stir into the pot. Simmer until the tea bags and spices have become saturated, about 3 minutes. Add evaporated milk. Stir and simmer, without boiling, until sugar has dissolved and tea reaches the desired strength, about 8 minutes for strong tea. Strain into mugs.
Cook's Note:
This uses Chinese rock sugar to avoid the caramel overtones found in cane sugar. Plain white granulated sugar can be used but may change the flavor.
Nutrition Facts (per serving)
223
Calories
10g
Fat
26g
Carbs
9g
Protein
