Teas of all flavors are common to find these days in restaurants, specialty drink cafes, farmers markets and have always been available all over Chinatown. I tasted a beverage similar to this at an Oriental Trade Show featuring teas from all over the world. Spicy, sweet and yummy.
12 ½ c. water 8-10 black tea bags, as desired 1 (14 oz.) can sweetened condensed milk Spice Bag: 2-inches ginger, peeled, thinly sliced 25 whole cloves 15 cardamom pods, crushed 3 each 1-inch cinnamon sticks 1 star anise ½ tsp. whole black peppercorns ½ tsp. whole allspice
In the center of a double thickness cheesecloth; combine spice bag ingredients. Bring up the corners of cheesecloth and tie bag with kitchen string. Set aside. In a saucepan over medium heat; bring water to a boil. Reduce heat; add spice bag. Simmer 20 minutes. Discard spice bag. Place tea bags in water; steep 5 minutes. Stir in milk; heat through.
Serve warm. Serves 10-12.