2 Serves
15 Mins
Crush the whole spices using a mortar and pestle to release their essential oils.
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SwissVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
104 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
153 mg / 1,250 mgPotassium
216 mg / 4,700 mgSodium
336 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
7 mg / 300 mgCaffeine
45 mgNet Carbs
24 gAlcohol
0 g
In a saucepan, bring water to a boil and add the crushed spices, allowing them to simmer and infuse.
Add the black tea and milk to the saucepan, simmering gently until the mixture reaches a rich color.
Strain the tea into mugs using a fine mesh strainer and sweeten to taste.
46
g68
g15
g
