• Cooking Time:
  • Servings:
  • Preparation Time:



  • 12 whole cloves
  • 4 whole black peppercorns
  • 2 bay leaves, broken into pieces
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon fennel seed
  • 1/4 vanilla bean, cut in half
  • 1 tablespoon spice mix
  • 1/3 cup brown sugar, packed
  • 4 cups water
  • 2 tablespoons Darjeeling or other loose black tea


  • Spice Mix: Combine spices with vanilla pieces. Store in an airtight container until you are ready to make the concentrate.
  • Concentrate: Combine 1 tablespoon spice mix with brown sugar and 4 cups water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes on low, stirring occasionally. If you would like a stronger flavor, simmer a little longer. (your kitchen will smell wonderful).
  • Remove from heat and stir in tea. Cover and steep for 10 minutes. Strain concentrate into a glass measuring cup, pressing solids to extract all of the flavor. Discard spices. Cool concentrate. Store, covered, in refrigerator for up to a week.
  • To serve, combine equal amounts concentrate and milk. Serve hot or iced.

Categories: Tea 
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