I just ate a great Middle Eastern meal that was topped off with small glasses of hot cardamom tea that had been lightly sweetened. It was such a perfect finish I'd love to know how to make it. Can anyone help? Thanks!
4 cardamom pods
4 black peppercorns
1 cinnamon stick
4 slices fresh ginger, quarter slices
2 tablespoons honey or sugar
Place all ingredients in 2 1/2 cups of water, heat, but do not boil, for half an hour and strain.
Add honey and milk.
5 cardamom pods, slightly crushed
4 tablespoons sugar
1. Put about 7 cups water into a large pan, add the cardamom and bring to the boil.
2. Once boiling, add the teabags and sugar.
3. Add enough milk to turn a milky tea-colour.
4. Bring to the boil again and before it bubbles over, take off the heat.
5. Pour through a strainer into cups.
or if you don't feel like making it yourself, "republic of tea" has fantastic cardamom-cinnamon tea bags.
There is a wonderful recipe for "Spicy Indian Tea" in Madhur Jaffrey's World Vegetarian. It's the closest I've gotten to punjabi tea I've had in Indian restaurants. It might go a bit farther than just cardamom tea, but I highly recommend it...really quite delicious.
For the tea spice mixture:
1 tbs ground ginger
2 tsp cardamom seeds, green and peeled
1 tsp whole cloves
1 tsp whole black peppercorns
3-inch cinnamon stick, broken up
To make 4 cups of tea:
5 tsp loose black tea
1 tsp ground tea spice mixture
4 tsp sugar, or to taste
1/2 cup whole milk
Combine tea spices and grind as finely as possible. Store in an air-tight container.
Combine tea leaves, spice mixture, 4 cups of water and sugar in a pot and bring to a boil over med-high heat. Once at a boil, turn heat down to low and simmer uncovered for 10 minutes. Add milk. Turn heat up to medium and bring to a boil. Strain and drink.
*You will be making quite a bit more of the spice mixture than it takes for one recipe, but trust me, you'll make it more than once.
*I usually use about 5 tsp of sugar as per my taste.
You dont need to add all those spices - and in fact it might have been a "tea" that was just sweetened water boiled with cardamon seeds in it - or green tea.
When we were in Jodhpur (India) recently, the spice shop we went to there made us a "chai" with a blend of spices only, and no tea.
But I would make cardamon tea with black tea infused with some cardamon seeds in the pot. You would have to experiement to get the right balance. We recently were served a tea in a persian restaurant that, in addition to cardamon had a little earl grey tea in the mix. It was truly wonderful. The lady in india showed me that doing a little mixing and blending til you get the taste you like is the way to go.
Finally, Tetley (now owned by Tata, a big indian conglomerate) has now come out with a line of teas from India which includes a Cardamon Tea. You can only get this in Indian grocery stores right now - its geared for the Indian Market and the Cardamon Tea is actually labelled Elaichi - which is the Indian name for cardamon - the line includes a Ginger tea as well. I got totally hooked on this when we passed through Delhj and the guest h ours owner served it - they drink it with a little milk and sugar - its good that way or without the miilk.
In any event, enjoy!
You can even just pour boiling water over cardamom seeds, nothing else. It's light and pleasant. Experiment.