Parsi Lemongrass Tea

This is the recipe shared by one of my sister N's school friend's mom. My sister had this tea at her friend's place and then it became a regular at our home. Lemon grass (called takka-tan in Konkani) was widely available in Pune and many vegetable vendors sold it. My mom would dry the grass and preserve it for the winters to make lemon grass tea as a remedy for cough and cold. I found lemon grass at a local farmer's market some time ago and I washed and dried it and stored it in the freezer in a ziplock bag. It stays good for a year I use it mostly to make tea during the cold and flu season. This recipe goes to the event hosted by RCI Celebrating Parsi Cuisine and Lakshmi .

Ingredients
1-2 strands of lemon grass
1-2 mint leaves
1 teaspoon black tea (I use brook bond Red label tea)
1/2 teaspoon sugar or as per taste
3 tablespoon milk
3/4 cup water

Method
Put the lemon grass and mint in water and get it to a boil. Add the tea leaves and cover the vessel with a lid. This helps to infuse the tea flavor in the water. Strain the tea into a cup. Add sugar and hot milk. Serve immediately.