Tea at an Ethiopian restaurant the other night — wonderfully light and naturally sweet.
Ethiopian tea is a spice infusion, usually a chai-like mixture with citrus peels, rose hips, cloves, sometimes herbs like chamomile, and this was strong with cinnamon. No actual black tea, just the spices. There's no sugar in the Ethiopian diet, though this being a restaurant in middle America the tea was served with the large bowl of white sugar in the foreground, which my friend and I wisely avoided.
It's really refreshing with food. Here's a recipe, which can be monkeyed with/amended, and I think I'll try some at home.
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