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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the ginger, and cut the cube into 2 pieces. | 2. Place the ginger, cinnamon, anise, orange zest, cardamom in a piece of cheesecloth. | 3. Fill the cup(s) you will be using with water twice and add to the pot. | 4. Add the honey and the bag of spices to the pot. | 5. Bring to a boil, stirring. | 6. Then, reduce heat to low, cover and simmer for 10 to 15 minutes. | 7. Remove the lid, and add the loose tea. | 8. Stir while increasing the heat to bring the mixture back to a boil. | 9. Boil for 1 minute. | 10. Remove from heat and add enough milk, a little at a time, to achieve the desired caramel color. | 11. Remove the cheesecloth sack and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	1/8	cup	peeled cut	9.6	2.1324	0.2184	0.09
cinnamon	1			-	-	-	-
star anise	2			-	-	-	-
orange zest	1 1/2	1/2		2.91	0.75	0.045	0.006
cardamom	1/8	teaspoon	ground	0.7775	0.1712	0.0269	0.0168
honey	2	tablespoons		-	-	-	-
loose black tea leaf	1	tablespoon		-	-	-	-
milk				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.