After a Long Day Tea

Menu PartBeverage

Executive Chef Jim Hoban
Four Corners Tavern Group

Jim Hoban, executive chef at Four Corners Tavern Group in Chicago, serves this soothing tea in the late afternoon and early evening. To create the beverage, he steeps warming spices of cinnamon, turmeric, ginger, peppercorns and honey in almond milk, then stirs the mixture into brewed Earl Grey for a steaming cup of spicy, milky tea. Turmeric, touted for its anti-inflammatory properties, is showing up more often in lattes and teas.


1/2 cup almond milk
1 cinnamon stick
1/2 tsp. turmeric
1 1/4 inch thinly sliced ginger
6 whole black peppercorns
1 tbsp. honey
1/2 cup water
6 oz. Earl Grey tea


1. In heavy pot, steep almond milk, cinnamon stick, turmeric, ginger, peppercorns, water and honey for about 10 minutes. Strain.

2. Stir 2 oz. milk mixture into tea and serve.

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