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
Sunset FEBRUARY 1997
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.
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