My reward for a lot of work and well under 8 hours of sleep for the past 5 or so days was a big saucepan of this.
It smells so spicy, yet sweet. It’s homey, yet exotic. It warms you up but tickles your taste buds ever so slightly. When it’s simmering in the pot, the aroma rises, sweeps out, and perfumes the entire room.
I’ve found that, once the milk has begun to froth and you shut the stove off, it gets better the longer you let it sit, but I often can’t wait longer than 10 minutes. The milk adds an almost malty quality to the scent. The tea itself is rich and creamy, with a hint of sweetness [I use two tablespoons of sugar] and a puff of heat from the spices. Unequivocally delicious. If teas were blankets, this one would be a chenille throw.
Usually, I make enough of this to stick some in the fridge and drink later, because this is equally good chilled. But today, I needed to consume every last drop. So I did.
Best reward ever.