1 Tablespoon fennel seed
6 green cardamom pods
12 whole cloves
1 cinnamon stick
1 (1/4-inch) piece ginger root, peeled and thinly sliced
6 black peppercorns
7 cups water
2 Tablespoons Darjeeling tea
4 Tablespoons brown sugar
1 cup milk


In a medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns and water. Boil for 5 minutes.

Remove from the heat and steep for 10 minutes. Add the tea, bring to a boil, reduce the heat and simmer 5 minutes.

Strain mixture, discard spices and return the tea to the saucepan.

Stir in the brown sugar and milk. Serve immediately.

How to Serve it Up

Insulated Hot Cups and Lids