I was in the kitchen making myself some of my favorite coffee syrup and thought hey why not some tea syrup too. Here in Riyadh tea with milk is not common, but in the UAE and Yemen it is the drink of choice. All the sudden I thought some sort of tea concentrate (you know, like the cold brew coffee) would be an awesome idea.
I added a pinch of baking soda to the mixture just like I do for my southern sweet tea which helps with the bitterness. I also started saving and cleaning my empty olive oil bottles to store all my syrups which looks so much prettier than an empty Prego jar. You really have a lot of choices when it comes to this mix and can add it to ice or hot drinks as well as coffee. Several years ago when we lived in Northern Virginia the Somalian women made this spiced coffee that I loved so much every Ramadan and this reminds me it. Plus, if you’re having guest over this really makes your job so much easier.
3 cups water
2 tablespoons loose black tea
Dash of baking soda
1 teaspoon ground cinnamon
8 green cardamom pods
5 whole cloves
1 teaspoon freshly grated ginger
3 tablespoons sugar
1. In a saucepan, add on medium heat, add water, sugar, tea, cinnamon, cardamom, cloves, ginger and baking soda. Mix and bring to a full boil, then reduce heat to low and allow to steep for 20 minutes.
2. Allow to cool, then carefully strain mixture into a jar.
Yields: 3 cups