Tea from the Teahouse
From:	Chantal, Longueuil, Quebec, Canada

2 teaspoons [10 mL] green cardamom beans 3 cups [750 mL] water 1-inch [2.5-cm] fresh unpeeled ginger, sliced 1 teaspoon [5 mL] coriander seeds Black peppercorns [optional] 4 tea bags 3 cups [750 mL] milk 4 teaspoons [20 mL] sugar

Using the flat side of the blade of a knife, delicately crush cardamom beans, being careful not to open them too much, to keep the seeds inside; reserve. Boil together water and ginger, for 5 minutes. Add coriander seeds, reserved cardamom beans and, if desired, a few peppercorns. Add tea bags; leave to infuse for a few minutes. Pour in milk; bring to a boil. Just before serving, stir in sugar, until melted. Serve.