Also known as “Kahwa”, “Qahwa”, and “Mogul Chai”.
Either Sun-Brew, Low-temp brew, or do the instant/Matcha way. If you sun brew, or low-heat the water and spices, add the almond now or the flavour won’t come out.
Normally you would simmer the spices and sugar, add the leaves(steeping a few minutes), then turn off the heat and pour into warmed cups with the almond divided amongst them. On Special occasions you’d add Saffron.
You can also make this herbal by reducing the water and losing the tea leaves. It might be good with green rooibos too. :)
Note : I have had a hard time editing due to the site being a little slow. I apologize if it was muddled, or IS, present tense. :)