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Kashmir Tea





Yields
Makes 4 servings

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

 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)
Step 1
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.

Step 2
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 137Calories from Fat 31
% Daily Value *
Total Fat 4.7g8%

Saturated Fat 2.9g15%
Cholesterol 20mg7%
Sodium 129mg6%
Total Carbohydrate 16g6%

Dietary Fiber 0.0g0%
Protein 8.1g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.