Kashmir Tea

• 2 cardamom pods
• 2 whole cloves
• 1 cinnamon stick (about 3 in. long)
• 4 teaspoons Darjeeling or orange pekoe tea leaves
• About 1 tablespoon sugar
• 1/4 cup lightly whipped cream (optional)
• 2 teaspoons chopped unsalted roasted pistachios (optional)

1. Slightly crush cardamom pods; remove and discard outer white hulls. Put black cardamom seeds and cloves into a 1 1/2 to 2-quart pan. With a wood spoon, press spices to lightly crush. Add cinnamon stick, milk, and tea. Cook over medium heat, stirring often, just until milk comes to a boil, about 14 minutes. Remove from heat and cool slightly.
2. Pour tea mixture through a fine wire strainer into tea cups. Add sugar to taste. Garnish each cup with a dollop of whipped cream and 1/2 teaspoon of chopped pistachios.

cardamom pods, cloves, cinnamon, darjeeling or orange pekoe tea leaves, sugar, lightly whipped cream, pistachios

Taken from www.myrecipes.com/recipe/kashmir-tea (may not work)