While cardamom, ginger and cinnamon simmer and the black tea steeps, the milk warms slowly: a few crystals of Canasuc’s Brown Candy Sugar, naturally crystallized from brown cane sugar, bring a gentle molasses depth that suits the spices.
Serves 2 · 15 min
Ingredients
- 1 cup (250 ml) water
- 1 cinnamon stick
- 4 cardamom pods, lightly crushed
- 2 cloves
- 3 slices of fresh ginger
- 2 black tea bags
- 1 cup (250 ml) milk
- A few crystals of Brown Candy Sugar (Canasuc) per cup
Method
- Simmer 1 cup (250 ml) of water for 5 minutes with 1 cinnamon stick, 4 lightly crushed cardamom pods, 2 cloves and 3 slices of fresh ginger.
- Remove from the heat, wait 1 minute for the water to drop to about 195°F (90°C), then add 2 black tea bags and steep for 4 minutes.
- Add 1 cup (250 ml) of milk, warm gently without boiling, then strain into two cups.
- Sweeten each cup with a few brown candy sugar crystals, whose molasses notes suit the spices.
The star of this recipe: Brown Candy Sugar, by Canasuc.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
