For me, it's too stong on the tea and too weak on the spicyness. However, that's all easily remedied. I just put the tea in at the end after simmering all the spices for 10-15 min. I also double pretty much all the spices and use whole when possible (fresh ground nutmeg and whole cardamon). I then keep it in the fridge and add milk cup by cup.

Reviewed On: Oct. 29, 2007

Nice sauce, but overall still really rich. I was hoping the mushrooms would tame the brie, but not so. I made a half batch and put it in a split mini baguette. And voila! Dinner!

Reviewed On: Oct. 15, 2007

Great basic recipe. My favorite way to umph it up is to mix salsa together with mashed sweet potatoes (you can get it canned if you're feeling lazy). This is a great to sweeten it up and include salsa without having it drip out everwhere. I also prefer it with fried eggs with a soft yolk. Nothing better.... Yummmm.....

Reviewed On: Oct. 14, 2007