rzinz:

2 tsp ground ginger (or freshly grated)
1 tsp anise seeds
2 Tbsp dried orange peel (or 1 Tbsp freshly grated)
4 pieces of whole cinnamon (1 1/2” long)
1 tsp cardamom seeds (or 7 whole green pods)
15 whole cloves
1/4 tsp ground black pepper
5 c water
1/4 c loose black tea leaves (I use Darjeeling)
1/4 c honey
1 tsp vanilla extract
3 c whole milk

Add all the spices (ginger, anise, orange, cinnamon, cardamom, cloves, pepper) and the water to a pot, cover and bring to a boil, then lower to a simmer. Add the tea and let simmer for 15 minutes (don’t allow it to boil, or the boiling water will bring out bitterness from the tea). Strain the mixture, then add the honey, milk, and vanilla. For a regular small tea cup this will make 8 servings, you can serve it hot, iced, or chilled.

gonna try this at some point, once i get my hands on all the spices. also i am gonna use soymilk

i’ve decided i pretty much want to switch over to soymilk- but that means that i need to find a brand of soymilk that comes in a recyclable container (or start making my own) and have a small container of soy-creamer in the house because i can’t stand soy milk in my coffee.

I am still going to consume local eggs (as long as they’re unfertilized), but I would like to start being an animal product reductionist. soy/rice cheese is so far amazing for most of the situations calling for cheese. i don’t really like milk in anything other than cereal. and most of my baking is vegan anyway.

honey, i can usually go without. though, i have to admit apiaries are something i am in love with. so if i know the people, i will likely buy honey from them once in a blue moon when i run out of the endless jar we currently have.

TO THE POINT: i am super excited about this recipe. now we need to find a way to make THAI tea