- 125 ml water
- 1 rooibos tea bag
- 2 pods cardamom
- 1 thin strip fresh ginger (or 2.5 ml fine ginger)
- 1 stick cinnamon (or 2.5 ml ground)
- 1 clove
- 300 ml soya milk
- 10 ml honey (or sugar)
In a saucepan, bring the water, teabag, cardamom, ginger, cinnamon and clove to a boil. Simmer for 5 minutes, allowing the spices and tea to infuse.
Strain and divide into two teacups. Heat the soya milk, but do not boil. Top the spicy tea infusion with warm milk and sweeten to taste.
This is ideal if you are lactose intolerant. If not, you can easily replace the soy milk with cow's milk.