8 tea baggage
4 cups (950 ml) water
½ teaspoon liquid stevia (plain or English toffee taste)
1 teaspoon floor cinnamon
1 teaspoon floor cardamom
½ teaspoon floor nutmeg
½ teaspoon floor ginger
¼ teaspoon floor cloves
1¾ cups (410 ml) unsweetened coconut milk
1. In a giant saucepan, mix the whole lot however the coconut milk and convey to a
boil. Flip off the burner and let it steep because it cools.
2. Pressure via a fine-mesh strainer or let the spices settle to the underside and
pour off the tea as fastidiously as doable, leaving the powdery stuff behind.
3. Stir within the coconut milk. Retailer within the fridge and serve both scorching or chilly.