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Epicurious

Cardamom-Scented Tea

This is a gentler version of the preceding Indian Masala Chai, perhaps better suited to the palates of Western Europe. Yet it remains exotic and delicious, as does cardamom-spiced coffee (still consumed in the Middle East). Wonderful iced.

Recipe information

  • Yield

    makes 4 servings

Ingredients

4 rounded teaspoons Assam, Keemun, or other black tea (English or Irish Breakfast is okay)
1 teaspoon ground cardamom
Fresh lemon juice or milk as desired

Preparation

  1. Step 1

    Boil 3 cups water, then brew the tea in the hot water with the cardamom in a pot for 4 to 5 minutes.

    Step 2

    Strain into cups and serve with lemon juice or milk.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsHot DrinkBeveragesBlack TeaTeaCardamomHerbs & Spices5 Ingredients or FewerCookbooks
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