Grandma’s tea often gets a bad rap. Unfairly so. A few cloves in hot water make for one of the most aromatic and effective infusions you can create — and probably the cheapest.
In the cup, the liquid leans toward a dark amber, almost like a light black tea. The steam spirals upward and with it comes that scent — spicy, warm, slightly sweet — that takes over the entire kitchen within ten seconds. One sip, and you immediately recognize the cloves: that peppery taste with a slight numbing sensation on the tip of the tongue, a warmth that gently travels down to the stomach. It’s nothing like those bland store-bought tea bags.
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