• 4 cups cold water

• 4 cardamom pods

• 1 inch fresh ginger, crushed

• 2 black tea bags

• 1 cup whole milk

• 1 tablespoon sugar

Method

1. Crush the cardamom pods and ginger and add them to the cold water.

2. Slowly bring the water to a boil.

3. Remove from the heat and add the tea bags.

4. Allow the mixture to sit for several minutes.

5. Remove the tea bags and add the milk and sugar.

6. Reheat and serve.

About The Authors

TSERING WANGMO, owner of Lhasa Moon (a Tibetan restaurant in San Francisco), is also a famous Tibetan actress, singer, and dancer. She is a founding member of Chakasam-pa Tibetan opera troupe in San Francisco.

ZARA HOUSHMAND is an Iranian-American writer. She is active in modern Iranian theatre, as well as traditional Balinese puppetry, and her own plays have been produced in San Francisco, Los Angeles, and New York. She cooks compulsively for friends and especially enjoys cooking for retreats.