As someone who loves tea, I am always trying different tea leaves that include black, green, and white. Last year I started to add spices to make Ginger Honey Tea with a Splash of Lemon and Indian Masala Chai. I came across this recipe from the book “From Mom With Love… Complete Guide to Indian Cooking & Entertaining” by Pushpa Bhargava. You can find her book here. I was inspired by her recipe and made some modifications. I am sure you will do the same to make it your own!
It is a subtle tea with an undertone of spices. My preference is strong tea so I lean towards stronger flavor of spices. One of my favorites is Earl Grey loose tea brewed for at least 10-minutes. This tea was a little weak in flavor for me – but if I made it again I would either add more spices or boil it for a longer time.
4 to 6 Green Cardamom Pods
4 to 6 Whole Cloves
6+ Strands of Saffron, optional
1 tsp Ground Cinnamon or a Cinnamon Stick
3 cups Water
1 piece of ginger, peeled and sliced or grated
3 tsp. Loose Black Tea, like Assam, Darjeeling
1 cup Half-and-Half or Milk
4 – 6 tsp Sugar
Crush spices in mortar and pestle.
Boil water, spices, and ginger in a saucepan over high heat. The below picture is before the water started to boil so the color is weak. You can add your tea with your milk and sugar. If you like a stronger tea, you can add your tea now and let it boil with the spices allowing a more richer, deeper color. The longer your boil the spices and tea the stronger the flavor. This recipe makes a mild spice tea. I also found the saffron strands did not add any flavor so in the future I will eliminate them.
Add tea, milk, and sugar. Bring to a boil again. Remove from heat, cover, and let stand for 1 or 2 minutes.
Strain into a teapot.
Pour and enjoy!