Breakfast Assam (pot) Recipe

Heat water

Pour 2 cups of cold water into a small pot. Place over medium-high heat and bring to a near rolling boil (just below full boil), about 3–4 minutes.

Add spices and tea

Add the lightly crushed cardamom pods and sliced fresh ginger to the simmering water. Immediately add 3 tsp Assam tea leaves. Reduce heat to medium-low so the liquid maintains a gentle simmer.

Simmer

Simmer the tea and spices together for 3–5 minutes. Stir once to make sure the leaves are fully saturated. For a stronger, brisk breakfast Assam, simmer up to 5 minutes; for a milder brew, keep to 3 minutes.

Add milk and cream

Pour 1 cup whole milk and 2 tablespoons heavy cream into the pot with the steeping tea. Raise heat slightly and bring the mixture back to just below a boil, watching closely to prevent boil-over, about 1–2 minutes.

Sweeten and flavor

Stir in 1 tsp granulated sugar. If using honey instead of sugar, remove pot from heat and stir in 1 tsp honey so it dissolves well. Add the lemon peel strip now if using; it will brighten the brew subtly.

Final steep

Turn off the heat and let the tea rest in the pot for 1 minute to allow flavors to marry and the milk to settle.

Strain

Place a fine-mesh strainer or tea strainer over cups or a small teapot. Pour the tea through the strainer to remove leaves, cardamom husks, ginger slices and lemon peel.

Serve hot

Divide the brewed Assam between 2 cups (serves 2). If desired, top with 1–2 tablespoons of steamed milk or a spoonful of milk foam for a creamier finish.

Serve iced (optional)

For iced Breakfast Assam: let the strained tea cool 10 minutes, then pour over ice (about 3 ice cubes per glass) and serve with additional cold milk or a splash of cream to taste.