In the Arabian Gulf countries this tea is often served as a remedy for colds and sore throats. My first experience with this slightly spicy hot milk was in Oman, in Muscat, where a sprinkling of dried thyme was added as garnish by my host who claimed this to be the best way to drink it. Other versions of this tea are made with evaporated milk and use cardamom instead of cloves; others use tea and only a small amount of ginger. Yet, no matter how this tea is made, it is a unique soothing beverage that is also a great accompaniment to food.
Makes four 8-oz (250-ml) or six 5-oz (150-ml) servings
PREP TIME: 5 minutes
COOKING TIME: 15 minutes
INGREDIENTS
- 4 cups (1 liter) milk
- 1 tablespoon ground ginger
- Generous pinch of ground cloves
- 2 tablespoons honey
INSTRUCTIONS
- Bring the milk, ginger, and clove to a boil in a medium saucepan, stirring constantly.
- Reduce the heat to medium-low and gently boil for 8 to 10 minutes, stirring occasionally.
- Stir in the honey and serve piping hot.
