Aromatic Ginger Tea

Notes: To crush the cardamom seed, smash it with a flat-bottomed glass. For iced tea, brew up to 1 day ahead, replacing the whole milk with water and substituting Darjeeling tea for the Assam; to serve, pour the tea into ice-filled glasses.


Makes 8 cups; 8 servings

Recipe from


Nutritional Information

Calories 110
Caloriesfromfat 34 %
Protein 4 g
Fat 4.1 g
Satfat 2.5 g
Carbohydrate 15 g
Sodium 67 mg
Cholesterol 17 mg


1 quart milk
1/3 cup sugar
1 teaspoon ground ginger
8 cardamom pods, hulled and seed crushed (see notes), or 1/4 teaspoon ground cardamom
8 Assam or orange pekoe tea bags or 3 tablespoons tea leaves


1. In a 3- to 4-quart pan over medium-high heat, combine milk, 1 quart water, sugar, ginger, and cardamom seed. Bring to a boil, stirring occasionally.

2. Add tea and simmer, stirring gently, 1 to 2 minutes.

3. Remove pan from heat, cover, and let stand until tea is a dark reddish brown color, about 1 minute.

4. Pour through a fine strainer into a hot teapot.

Nutritional analysis per serving with milk.