Chai or Cinnamon tea
Ground coffee (as for drip)
Splenda or sugar
I surmised this recipe from a Gyro place in Bellevue, where I bought something like it for a dollar fifty. It had all the flavor and calories of a latte. As I used to do at Aladdin’s on University Ave, I sat and drank to the sound of Arabian music, reading Louise Erdrich’s The Red Convertible.
Put a teabag, or equivalent in leaves, into a French Press, and add two tablespoons of rich, unflavored coffee. Add two to three heaping teaspoons of Splenda or sugar. Boil two cups of water. Separately, boil one cup of rice milk. Peel a stub of fresh ginger and cut three small strips, each about the size of two quarters. Toss them into the Press, then pour the water and milk. Put the top on the Press, wait about one minute, and press down; wait another minute and serve. A dash of cinnamon or nutmeg won’t be bad, though the drink itself is rich, especially if you’ve chosen fresh, quality tea and coffee with full, complex flavors. Please take at least a few minutes to simply be drinking tea, rather than distractedly drinking it while doing something else. It’s better this way. Enjoy.