Indian Chai Iced Coffee - cooking recipe

Ingredients

3 cups cold mineral water
5 slices fresh ginger (thin slices, peeled then sliced)
12 whole cloves
1 cinnamon stick
1 teaspoon anise seed
1/4 teaspoon ground cardamom or 3 whole cardamom pods, crushed
2 tablespoons fine ground coffee (mysore or your own favorite)
1 cup whole milk
2 tablespoons jaggery or 2 tablespoons dark brown sugar
2 tablespoons buckwheat honey or 2 tablespoons other strong honey
ice

Preparation

In a saucepan, add ginger, cloves, anise and cardamom to the cups of water.
Break the cinnamon stick and add it to the mixture.
Heat over medium heat until the water boils, then reduce the heat to a simmer and cook for about 15 minutes.
Add the coffee, stir, and let steep, off the heat, for about 5 minutes.
Using a fine meshed filter or cheesecloth, pour the coffee through and into a bowl.
Pour the strained coffee into a clean saucepan and add the honey, sugar and milk and heat almost to boiling then remove the pan from the heat, pour into a heat-proof pitcher, cool then refrigerate until it is chilled, about 2 hours.
To serve, add ice to squat glasses, pour on the chai coffee, and enjoy. Recipes easily doubles.