10 ounces lowfat milk or vanilla soy milk
2 cardamom pods
2 bags of your favorite vanilla tea or whatever vanilla tea you've collected along the way (I've used Harney's Vanilla Comoro and Bigelow's French Vanilla so far)
2 teaspoons packed brown sugar
whipped cream
nutmeg
Pour milk into a small saucepan with cardamom pods and let simmer until it begins to boil and foam. Remove cardamom pods and discard, then add vanilla teabags and allow them to steep in hot milk for about 3 minutes. Place brown sugar at the bottom of a 10 ounce cup and pour hot tea/milk mixture on top, then stir gently. Top with whipped cream and a sprinkle of nutmeg.
Regular soy milk does not taste very good in this concoction, i.e., sticking to vanilla soy is probably best.
Pictured: Columbus Circle, Winter -- Guy Wiggins, 1911 (Smithsonian American Art Museum)
