Assam Tulsi – Ginger Recipe

Slice ginger

Peel and thinly slice or lightly crush 1 tablespoon fresh ginger (about a 1-inch piece). Crushing releases more aroma and heat.

Measure 2 teaspoons Assam tea and pick 6 fresh tulsi leaves; rinse the tulsi leaves gently if they are fresh.

Bring 8 fl oz (about 240 ml) water to a rolling boil (around 100°C / 212°F).

Add the sliced/crushed ginger to the boiling water, reduce heat to maintain a gentle simmer, and simmer for 2 minutes to release ginger flavor.

Add Assam tea and tulsi leaves to the simmering water. Remove from direct heat, cover, and steep for 3 to 4 minutes for a full-bodied brew without excessive bitterness. If you prefer stronger tea, steep up to 5 minutes.

Strain the infusion through a fine mesh sieve into a heatproof container, discarding solids (ginger slices, tulsi leaves, and tea leaves).

While the tea is still hot, stir in 1 teaspoon honey or simple syrup until fully dissolved. Taste and adjust sweetener to preference.

Add 3 tablespoons of your chosen milk (oat or dairy) to the hot tea. For a creamier texture, gently froth the milk before adding or heat the milk separately to near simmer and whisk into the tea.

Optional: squeeze 1/2 teaspoon fresh lemon juice for brightness and stir to combine.

Pour the tea into a cup. If desired, dust with a small pinch (about 1/8 tsp) ground cinnamon as garnish.

Serve immediately while hot.