Store any leftover tea in a covered container in the refrigerator. It can be reheated, but leftover tea is best served over ice.
INGREDIENTS | SERVES 12
- 5 cups water
- 6 slices fresh ginger
- 1 teaspoon whole cloves
- 2 (3-inch) pieces stick cinnamon
- 1½ teaspoons freshly ground nutmeg
- ½ teaspoon ground cardamom
- 1 cup sugar
- 12 tea bags
- 6 cups milk
Add the water to the slow cooker. Put the ginger and cloves in a muslin spice bag or a piece of cheesecloth that has been rinsed, wrung dry, and secured with a piece of kitchen twine; add to the cooker along with the cinnamon, nutmeg, and cardamom.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
Stir in the sugar until it's dissolved into the water. Add the tea bags and milk; cover and cook on low for½ hour.
Remove and discard the spices in the muslin bag or cheesecloth, cinnamon sticks, and tea bags. Ladle into tea cups or mugs to serve.
If you prefer, you can omit adding the sugar during the cooking process and allow each drinker to add sugar or sugar substitute to his or her serving according to taste.