Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.


2 teaspoons black pepper
2 teaspoons fresh ginger root
6 pods cardamom
10 inches cinnamon stick
3 teaspoons cloves
8 cups water
8 teaspoons loose Darjeeling tea
OR
8 teabags
1 teaspoon vanilla extract
3 teaspoons honey
Crush the first five ingredients together. Add to the water. Bring to a boil and cook on medium for 10 minutes.
Add loose tea or bags. Steep for about 8 minutes. Strain out the spices and tea. Add vanilla extract and honey.
This can be refrigerated for weeks. To use: Heat up as needed and add an equal amount of steamed milk. Top with cinnamon.
Loredana
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
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