"You've probably seen whole cloves stuck into hams or floating around in mulled wine. In those contexts, they are both aesthetic - a jewel-like garnish - and useful, adding that unique spiced taste to festive fare. But when you steep whole cloves by themselves, they impart a spicy, resinous warmth that feels perfectly comforting on cold days. The process is simple, and a little technique helps coax out the best of them."
"If you want a stronger, more roasted flavor, you can toast the spice for a few seconds in a dry pan first, bringing out and maturing the volatile oils in the dark brown dried flower buds. Bring the water to a simmer, not a rolling boil, and add the cloves. Let them cook for 10 to 15 minutes, depending on how strong you like your tea. The flavor will develop as the tea steeps - first sharp, then warm,"
Steep whole cloves in simmering water to make a warming, resinous tea. Use three to six whole cloves per cup, or toast them briefly in a dry pan to deepen and mature volatile oils. Simmer cloves for 10 to 15 minutes to develop flavor that moves from sharp to warm and slightly numbing; then strain and serve. Complementary additions include fresh ginger, cinnamon sticks, lemon or orange peel, honey, or black tea for a stronger, chai-like base. Cloves are rich in eugenol, an aromatic compound with a warming, mildly numbing effect used historically in toothache remedies.
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