Hubby has been out of town since last Sunday (which is a main reason for me running rampant in the kitchen) and he's returning tonight. Since he'll be eating at the airport, I was not going to bother with cooking for myself - I microwaved a pouch of biriyani rice for lunch, and had bread and butter with tea for a snack. I decided to autumnize my tea by adding the following spices into it, in small dashes:
cinnamon
clove
nutmeg
lemon peel
I brewed the tea double strength, added the spices with a sachet of Splenda (I'll have to try this with brown sugar too though) and then added half a cup of pulp free orange juice.
Then, I took them for consumption at my favourite place - my computer desk. The spices and the citrus flavors are currently battling in my mouth. Yum!
3 comments:
That tea looks an interesting colour. Ahem.
BTW my friend Lucy (who's a domestic goddess) tells me that brown sugar is strictly for coffee, and white sugar is best in tea.
It's darker than in the picture. :P
I'll keep in mind the classification of sugars, however I believe that brown sugar might go nicely with the spice blend.
Haha glad to hear it ;-)
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