Ingredients:

  • 1.5 cups filtered water
  • 2 tablespoons loose-leaf Assam black tea
  • 2 whole Ceylon cinnamon sticks, cracked
  • 3 large strips fresh orange zest
  • 1 cup whole milk
  • 1 tablespoon Grade A maple syrup

Instructions:

  1. Place 1.5 cups filtered water into your saucepan. Add 2 whole Ceylon cinnamon sticks (be sure to crack them by hand first) and 3 large strips of fresh orange zest. Note: Cracking the sticks increases the surface area for faster infusion.
  2. Bring the water to a gentle boil, then immediately reduce to a simmer. Add 2 tablespoons loose leaf Assam black tea. Simmer for 4 minutes until the liquid is dark mahogany and smells like a spice market.
  3. Pour in 1 cup whole milk. Turn the heat to medium low. Do not walk away now! You want to heat this until small bubbles form around the edges and steam rises steadily.
  4. Stir in 1 tablespoon Grade A maple syrup. Turn off the heat and let it sit for 60 seconds. This allows the flavors to settle and the heat to mellow into a cohesive profile.
  5. Place your fine mesh strainer over two mugs. Pour the liquid through, ensuring every drop of the infused milk is captured while the spent leaves and zest remain behind.