In a medium saucepan, combine water, cinnamon sticks, ginger, star anise, cardamom seeds, peppercorns and cloves. Bring to a boil and then reduce heat and simmer 15 minutes.
Remove from heat and add tea bags. Let steep 5 to 10 minutes, then strain mixture through a fine-mesh sieve and refrigerate until chilled.
Add vanilla, rose water and sweetener. Stir until sweetener is dissolved. Divide between two large glasses filled with ice.
Add whipping cream and stir until well mixed. Add whipped cream for topping, if desired.
Recipe by Carolyn of All Day I Dream About Food
In a medium saucepan, combine water, cinnamon sticks, ginger, star anise, cardamom seeds, peppercorns and cloves. Bring to a boil and then reduce heat and simmer 15 minutes.
Remove from heat and add tea bags. Let steep 5 to 10 minutes, then strain mixture through a fine-mesh sieve and refrigerate until chilled.
Add vanilla, rose water and sweetener. Stir until sweetener is dissolved. Divide between two large glasses filled with ice.
Add whipping cream and stir until well mixed. Add whipped cream for topping, if desired.
Recipe by Carolyn of All Day I Dream About Food