Breakfast Assam (pot) Recipe

Measure ingredients

Measure 4 tsp Assam tea leaves, 4 cups water, 1 cup whole milk and optional cream. If using cardamom, gently crush pods to release seeds. Slice a small piece of fresh ginger if using.

Pour 4 cups of cold water into a medium pot (a 2–2.5 quart pot works well). Add the crushed cardamom pods and sliced ginger to the water.

Bring the water and spices to a rolling boil over medium-high heat. Once boiling, reduce heat to maintain a gentle simmer and add 4 tsp Assam tea leaves to the pot.

Simmer the tea and spices for 3–5 minutes depending on how strong you prefer the brew (3 minutes = brisk, 5 minutes = very robust). Stir gently once or twice during simmering.

After simmering, reduce heat to low. Add 1 cup whole milk and 1 tablespoon half-and-half or cream if using. Warm the milk through for 2–3 minutes — do not let the pot come to a full boil to avoid scalding and overflow.

Add 2 tsp granulated sugar (or 1 tsp honey/maple syrup) and a pinch of salt. Stir until the sugar dissolves and the milk mixture is evenly combined with the brewed tea. Taste and adjust sweetness.

Turn off the heat. Place a fine-mesh sieve or tea strainer over a heatproof teapot or directly over cups and carefully pour the tea through, catching the leaves, cardamom husks and ginger slices.

Discard solids. If using optional garnish, sprinkle a pinch of ground cinnamon or nutmeg on top of each cup and add a fresh mint leaf for aroma.

Serve the Breakfast Assam hot in warmed cups. Leftover brewed tea can be refrigerated (without milk) for up to 24 hours; add fresh milk when reheating.