Spice makes Tea

[Continuing the love for cardamom, below are 2 fragrant delightful recipes for tea, which I found from Tammy Safi’s book of Healthy Teas.  Let’s give them a try..]


Spicy Himalayan Tea


This hot and spicy tea goes well with sweets after dinner.  It is known in India as Garam Himalaya chai.



Makes 4 cups (about 1 litre)

Serves 5-6


1 bay leaf

½ tablespoon fennel seeds or aniseed

3 tablespoon packed brown sugar or honey

3 cardamom pods

6 cloves

1 cinnamon stick

¼ teaspoon black peppercorns

1 teaspoon peeled and grated fresh ginger

3 ½ cups (875ml) water

2 tablespoons Darjeeling tea leaves (or 3 teabags if you don’t have the leaves)

½ cup (125 ml) milik  (typically it is drank with milk, otherwise, you can always opt it out)


Combine all the ingredients except the tea leaves and milk in saucepan.  Bring to a boil over high heat.  Reduce heat to low, cover and simmer for 20 minutes.  Add tea leaves, remove from heat, and let steep for 10 minutes.


Add milk and bring to boil over medium heat.  Strain, then drink hot.



Assam Cardamom Tea


Cardamom pods add a special touch to Assam tea.  Cardamom is used in many foods to flavor and add a bit of an edge.  This tasty tea is refreshing and cooling to drink.


Makes 4 cups (1Litre)

Serves 5-6


3 ½ cups water

6 green cardamom pods

1 tablespoon Assam tea leaves

½ cup  (125 ml) milk

¼ cup (60 g) packed sugar or honey


Put the water in a saucepan and bring to a boil over medium heat.  Add the cardamom, cover and boil for 3-5 minutes.  Remove from heat, cover and let steep for 5 minutes.  Add the tea leaves, bring to a boil and boil for 3 minutes.  Add the milk and sweetener.  Strain and drink piping hot.