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11
¾ teaspoon whole cloves
4 teaspoons loose black tea, such as Darjeeling
2 tablespoons brown sugar
1
⁄3
cup cold whole milk
1. Combine all ingredients except the sugar and milk in a
large saucepan. Bring to a boil; remove from heat and
steep mixture for 15 minutes.
2. Pour the liquid through a fine mesh strainer into a clean
saucepan. Add the brown sugar and cook over
medium-low heat for 5 to 10 minutes, stirring
occasionally to dissolve the sugar and slightly reduce
the tea. Remove from heat and measure out 1 cup of
tea into a mug.
3. With the warming stirrer in place, add the milk to the
tank and press the hot milk button. Pour milk into tea
and stir. Serve immediately.
*This recipe makes more tea than is needed for a single
serving; however, we like to prepare this as a larger batch
for having on hand when desired.
Hot Milk Punch
Stay warm with this cocktail, which is traditionally imbibed
during the holiday season.
Makes 1 serving
1 cup cold whole milk
2 tablespoons dark rum
2 tablespoons brandy
1½ teaspoons granulated sugar
¼ teaspoon vanilla extract (optional)
freshly grated nutmeg, for garnish
1. With the warming stirrer in place, add the milk to the
tank. Cover and press the hot milk button.
2. In a large mug or heatproof glass combine the rum,
brandy, sugar and vanilla.
3. When the warming process is complete, pour the milk
into the mug and stir well to combine and dissolve
the sugar. Top with freshly grated nutmeg and serve
immediately.