Ingredients:
8 whole peppercorns
1/2 teaspoon whole allspice
2 cardamom pods
1 cinnamon stick (3 inches)
4 whole cloves
8 tea bags
1 tablespoon honey
4 cups boiling water
3 cups 2% milk
1 tablespoon vanilla extract
1/2 cup heavy whipping cream
1-1/2 teaspoons confectioners' sugar
Ground allspice
Method:
Place the first 5 ingredients in a large bowl. With end of a wooden spoon handle, crush mixture until aromas are released. Add tea bags, honey and boiling water; steep, covered, 6 minutes.
In a small saucepan, heat milk. Strain tea into a heatproof pitcher; stir in milk and vanilla.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Top servings with whipped cream; sprinkle with allspice.
8 whole peppercorns
1/2 teaspoon whole allspice
2 cardamom pods
1 cinnamon stick (3 inches)
4 whole cloves
8 tea bags
1 tablespoon honey
4 cups boiling water
3 cups 2% milk
1 tablespoon vanilla extract
1/2 cup heavy whipping cream
1-1/2 teaspoons confectioners' sugar
Ground allspice
Method:
Place the first 5 ingredients in a large bowl. With end of a wooden spoon handle, crush mixture until aromas are released. Add tea bags, honey and boiling water; steep, covered, 6 minutes.
In a small saucepan, heat milk. Strain tea into a heatproof pitcher; stir in milk and vanilla.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Top servings with whipped cream; sprinkle with allspice.
