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Jan 21, 2008 07:12 PM

Cardamom tea?

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!

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  1. 4 cardamom pods
    4 black peppercorns
    4 cloves
    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
    2 teabags
    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.

    1. just add cardemom to your teapot

      1. 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.

        3 Replies
        1. re: rainbowbrown

          When you say cardamom seeds, do you mean cardamom pods? Sorry, but I haven't used this spice in its whole forms before.

          1. re: katydid13

            The pod is the fibrous case around the seeds. Extracting the seeds is not difficult, although it is somewhat tedious.

            1. re: katydid13

              in an application ,like tea, just smash the pods open,, there will be no harm done from the casing

          2. Thanks for all these ideas! These recipes all look a bit spicier than what I had; I definitely didn't taste any ginger, cinnamon or pepper. The tea was actually quite mild and pale -- so pale, in fact, that I wondered if there was any black tea in it. It will be fun to experiment!

            1 Reply
            1. re: katydid13

              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!

            2. You can even just pour boiling water over cardamom seeds, nothing else. It's light and pleasant. Experiment.