A close friend from college is taking a hiatus from work and so I have been spending a lot of time with her. She and I are both into food so we try out lots of restaurants in the area or go to our favorites. We have been meeting for lunch almost daily if not a few times a week. Our favorite places are mostly in Edison- the Indian area- we tend to eat the street foods we miss so much that tend to assault the palette- spicy, sweet and savory, all at once. Recently we went to an Ethiopian restaurant in the area and had a fabulous lunch! We ordered some vegetables and a spicy salmon dish- it was really good. It was a warm day and we saw something called spice tea on the menu- served hot or cold. The person taking our order recommended the cold version. I was a little skeptical especially because I make the hot version at home all the time! Well, I was pleasantly surprised! It was absolutely delicious- very refreshing indeed. It was sweet yet extremely flavorful- the aroma of cinnamon came through very clear without being overpowering. I asked the gentlemen for the recipe and he gave it to us- well he gave us the ingredients. I decided to replicate the drink and serve as a refreshment for the cooking class I had a few days ago. I think I was able to duplicate the flavor successfully. I foresee enjoying the spice tea this summer- well, when I am not indulging in the sangria!!!

   
• 3 cups water
• 2 black tea bags
• 1 4-5 inches cinnamon stick
• 4 cloves, crushed
• 3 cardamom pods, crushed
• ¼ cup honey
• 1 cup ice

In a small saucepan bring the water, cinnamon stick, cloves and cardamom pods to a boil. Add the tea bags and steep for a minute. Take the bags out and turn the heat off. Let the spices steep in the tea for an hour. Strain the liquid and pour into pitcher. Add the honey and mix till dissolved. Add ice and refrigerate for at least an hour before serving.