Categories: Beverages, India 
      Yield: 8 servings 
  
      6 c  -Cold Water                        12    Black Peppercorn;(opt) 
    1/3 c  Milk;(or to taste)                 12 ts Sugar;(or to taste) 
      1    3" stick Cinnamon                   6 ts Leaf Tea (heaping) OR 
      6    Green Cardamoms, whole                   -9 tea bags (orange pekoe) 
      4    Cloves, whole                   
  
       Combine water and milk in a deep pan, and bring to a boil. Add the 
  spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and 
  let the spices soak for at least 10 minutes. 
       Add the tea leaves or tea bags, and bring the water to a second boil. 
  Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color 
  and taste, and if desired add more milk and sugar. Strain the tea into a 
  warm teapot, and serve immediately. 
   
  Note: This is the way traditional spiced tea is made. You may, however, 
  omit the milk or sugar, or both, in which case reduce the quantity of tea 
  to 2 heaping teaspoons or 3 tea bags. 
   
  Classic Indian Cooking by Julie Sahni uploaded by Diane Lazarus From: Diane 
  Lazarus