Infusion
Spiced Black Tea Infusion
You need 795 ml for this batch
Makes 1000 ml — 205 ml left over
You'll need
- cinnamon sticks4
- cardamom pods16
- cloves8
- black peppercorns12
- star anise2
- fresh ginger, sliced20 g
- black tea bags, such as Ceylon, Assam, or English breakfast6
- freshly boiled water1000 ml
Steps
- 1Toast the cinnamon sticks, cardamom pods, cloves, peppercorns, and star anise in a dry frying pan until fragrant.
- 2Put the toasted spices, sliced ginger, and black tea bags into a teapot, cafetière, or heatproof jug.
- 3Pour over the freshly boiled water and leave to infuse for 10 minutes.
- 4Remove the tea bags, then strain the infusion into a clean container before using in the main recipe.
Cooling
Cool completely before adding to the slush mixture.
Straining
Strain out all spices, ginger, and tea bags; use only the liquid infusion.
