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Whole spice chai blend — cardamom, cinnamon, ginger, clove for masala chai
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
French-engineered grinding mechanism — lifetime pepper mill
Chinese gongfu tea tray — drainage system for tea ceremony
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Whole spice chai blend — cardamom, cinnamon, ginger, clove for masala chai
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
French-engineered grinding mechanism — lifetime pepper mill
Chinese gongfu tea tray — drainage system for tea ceremony
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In a medium saucepan, combine the water and spices. Cover and bring to a boil over high heat. Immediately reduce the heat and simmer for 5 minutes. Remove from the heat and add the peppermint tea. Cover the pan and let steep for 3 to 5 minutes; the longer you leave it, the stronger the tea will be. Strain out the spices and tea. Serve immediately, letting each person add syrup and soy milk to their taste.