Spiced Somalian Tea

Serves 6.

1 tsp ground cinnamon

seeds from 8 whole cardamom pods

6 cloves

2 peppercorns

1.5 liters (2.5 pints) cold water

1/2 tsp ground ginger

1/2 tsp grated nutmeg

3 oz dark muscovado sugar (the unrefined, brown, coarse sugar)

a pinch of leaf tea

Grind together cinnamon, cardamom, cloves, and peppercorns.  Place water in a pan and add spices, ginger and nutmeg, and bring to a boil. When water is boiling, gradually stir in sugar until dissolved. Remove from heat and add the tea. Cover and allow to stand 5 minutes. Strain liquid into a jug and serve.


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