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
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.