YIELD: 8 servings of 1 cup each
INGREDIENTS:
- 1 tablespoon fennel seed or anise seed
- 6 green cardamom pods
- 12 whole cloves
- 1 cinnamon stick
- 1/4 inch of fresh ginger root, thinly sliced
- 1/4 teaspoon whole black peppercorns
- 2 bay leaves
- 7 cups water
- 2 tablespoons loose Darjeeling tea
- 1/3 cup Splenda
- 1/8 tablespoon blackstrap molasses
- 1/2 cup heavy cream mixed with 1/2 cup water, or 1 cup half-and-half
INSTRUCTIONS:
- In a pot, combine the fennel, cardamom, cloves, cinnamon, ginger, peppercorns, bay leaf, and water. Bring the mixture to a simmer over medium heat and let it simmer for 5 minutes, allowing the flavors to infuse.
- Add the tea to the pot, turn off the burner, cover the pot, and let the mixture steep for 10 minutes. This will further enhance the flavors of the spices and tea.
- Using a strainer, strain the mixture to remove the spices and tea leaves. Return the strained liquid to the pot.
- Stir in the Splenda, molasses, and cream, ensuring that they are well combined with the liquid.
- If desired, you can refrigerate the prepared mixture for a day or two, allowing the flavors to develop further. When you’re ready to enjoy a cup, simply reheat the desired amount in the microwave.
- Serve the spiced tea hot and savor its aromatic and comforting flavors. Adjust the sweetness and creaminess to your liking.
PER SERVING:
- 7 grams of carbohydrates, no fiber (you’ve strained it out), and 2 grams of protein. Made with half-and-half, it’ll have 8 grams of carbs, no fiber, and 2 grams of protein.
