Kashmir Tea

recipe
On grand occasions, hosts in Pakistan often serve a fragrant spiced tea made with milk. There it is brewed with pink tea, but here in her new home, Farah Ahmed finds that good-quality black tea provides a similar taste. Dress up the tea with cream and nuts, or serve it plain

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 137
Caloriesfromfat 31 %
Protein 8.1 g
Fat 4.7 g
Satfat 2.9 g
Carbohydrate 16 g
Fiber 0.0 g
Sodium 129 mg
Cholesterol 20 mg

Ingredients

2 cardamom pods
2 whole cloves
1 cinnamon stick (about 3 in. long)
4 teaspoons Darjeeling or orange pekoe tea leaves
About 1 tablespoon sugar
1/4 cup lightly whipped cream (optional)
2 teaspoons chopped unsalted roasted pistachios (optional)

Preparation

1. Slightly crush cardamom pods; remove and discard outer white hulls. Put black cardamom seeds and cloves into a 1 1/2 to 2-quart pan. With a wood spoon, press spices to lightly crush. Add cinnamon stick, milk, and tea. Cook over medium heat, stirring often, just until milk comes to a boil, about 14 minutes. Remove from heat and cool slightly.

2. Pour tea mixture through a fine wire strainer into tea cups. Add sugar to taste. Garnish each cup with a dollop of whipped cream and 1/2 teaspoon of chopped pistachios.

Farah Ahmed, Sunnyvale, California,

Sunset

February 1997
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