We all have our own recipes of course, here's mine...
the spices
- lemon balm, a good sprig. I'm lucky, this is almost a weed where I live.
- 2 cloves
- cinnamon, the bark of course
- ginger, I go for about a knuckle-to-thumb-top's worth, sliced roughly
- 4 cardomen pods
At this point we are entering contentious territory—the tea[s] and the method.
the tea[s]
I use a spoonful of china green gunpowder and a spoonful of darjelling, I'm one person. I know that Assam is the traditional tea, personally I find it too strong.
the method
Of course we boil the water add the tea and spices, but where and when to add the carnation milk? If you add it to the boiling you have a messy pan, although the taste is better. I add to the cup.
the sugar
I go for two.
I'm open to change...