1. Grind cinnamon stick, cardamom, black pepper corns, and cloves to a powder. Stir in ground ginger. 2. Combine water, sugar, tea and 1/4 teaspoon spice mix in a pan and bring to a boil. Simmer for one minute. 3. Add milk, bring to a boil and simmer for 3-5 minutes. 4. Strain into a mug or teapot. Source: Newsletter from The Coffee & Tea Exchange in Chicago, Illinois Posted to Bakery-Shoppe Digest V1 #454 by email@example.com on Dec 15, 1997
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 1|
|Calories from Fat: 36 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 1.2mg||0 %|
|Sodium 51.4mg||2 %|
|Potassium 436mg||11 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 25.7g|
|Protein 3.6g||5 %|
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Calories per serving: 163
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