Making this spiced tea from scratch is easier than you might think. You'll appreciate how the spicy fragrances fill your kitchen. Use any milk or non-dairy substitute you like and serve it hot or over ice.
1 (1-inch) piece fresh ginger root, peeled and thinly sliced
1 teaspoon whole black peppercorns
2 single-serve black tea bags or 1 tablespoon loose black tea
2 tablespoons dark brown sugar
1 cup low-fat (1%) milk
Place cinnamon, cardamom, cloves, ginger, peppercorns and 3 cups water into a small pot and bring to a boil. Cover, reduce heat and simmer for 5 minutes. Remove from heat and set aside to steep for 10 minutes.
Return pot to the heat and bring to a boil. Remove from heat, add tea, cover and set aside to steep for about 4 minutes. Strain through a fine mesh sieve, discarding solids, then return liquid to the pot. Stir in sugar and milk and heat over low heat until the sugar dissolves, about 1 minute. Pour into cups and serve.
Per Serving: Serving size: about 1 cup, 50 calories (5 from fat), 0.5g total fat, 5mg cholesterol, 35mg sodium, 10g carbohydrates, 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.