Ingredients:
- 2 cups of water
- 1 cup of milk
- 2 teaspoons of black tea (adjust to your preferred strength)
- 1 cinnamon stick
- 4-5 crushed cardamom pods
- 4-5 cloves
- 1 slice of fresh ginger
- 1-2 tablespoons of sugar (adjust to taste)
- Optional: a pinch of black pepper and nutmeg
Instructions:
1. In a saucepan, bring the water to a boil.
2. Add black tea, cinnamon, cardamom, cloves, and ginger to the boiling water.
3. Reduce the heat and let the mixture simmer for 5-7 minutes to allow the spices to infuse.
4. Add milk and bring the mixture to a boil again. Be careful not to boil it over to prevent the milk from spilling.
5. Stir in sugar to taste and continue simmering for an additional 2-3 minutes.
6. If desired, add a pinch of black pepper and nutmeg for an extra kick.
7. Strain the tea into cups and enjoy.
Gingerbread Cookies:
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup molasses
- 1 egg
Instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a bowl, mix flour, baking soda, salt, ground ginger, and ground cinnamon.
3. In another bowl, beat butter and sugar until smooth and creamy.
4. Add molasses and egg, and mix well.
5. Gradually incorporate the flour mixture until all ingredients are well combined.
6. Form small balls of dough and place them on the baking sheet, leaving enough space between each.
7. Bake for 10-12 minutes or until the cookies are golden around the edges.
8. Allow to cool before serving with your City Walker Chai Tea.
I hope you enjoy this strongly spiced tea and the delightful gingerbread cookies!
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