This is a subtle and sweet tea that pairs well with desserts and is just as good chilled as it is warm.
By Shuchi Mittal
- 2 ½ cups of water
- 5 pitted dates, chopped
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon cinnamon
- ¼ teaspoon fennel powder
- Bring everything to boil in a deep pot.
- Cook till the quantity is down to 2 cups.
- Strain & serve immediately with a teaspoon of milk