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.
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
How to Make It
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.
Add tea and simmer, stirring gently, 1 to 2 minutes.
Remove pan from heat, cover, and let stand until tea is a dark reddish brown color, about 1 minute.
Pour through a fine strainer into a hot teapot.
Nutritional analysis per serving with milk.
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