World Cuisine

Hot Spicy Tea with Chillies

cook 20 mins
  • 2 cinnamon sticks
  • 25 g (1 oz) fresh root ginger, peeled and finely sliced
  • 6 cloves
  • 4 dried red chillies
  • 600 ml (1 pint) water
  • 2–3 tablespoons honey
  • 1 lemon, cut into 4 thick slices
  • Place the spices and the measurement water in a medium saucepan and bring to the boil. Reduce the heat and cook gently for 15 minutes. Stir in the honey and simmer for a further 3–4 minutes.
  • Strain the tea into 4 heatproof glasses, add 1 of the chillies to each and serve with a slice of lemon to squeeze over.
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