ARABIAN SPICED MINT TEA
2 cardamom pods
1 star anise
one small piece cinnamon bark / stick
one black tea bag of your choice
2 teaspoons dried mint or 4 teaspoons fresh chopped mint.
Place the mint in the teapot. In a saucepan on the stove place all other ingredients. Cover with 4- 5 cups cold water. Bring to the boil with a lid on. Do not boil. Using a strainer pour spiced tea over the mint in the tea pot. Place tea pot lid on immediately. Infuse for only 3 – 4 minutes and serve hot when feeling cold. In summer serve on ice with a slice of lemon. Sweeten to taste with honey if necessary.
Replace saucepan on the stove once more and cover with another 3-4 cups of water bring to the boil. Repeat as before.
The many ways I use mint is simply adding chopped mint to salads, fruit salads, steamed vegetables and rice. Add to Ice-cream and chocolate desserts. Sprigs of mint make the perfect garnish. Just try it and taste the lift it gives an ordinary dish. Magnificent!