Maya Tea Recipe

Crush spices

Lightly crush the cardamom pods with the flat side of a knife or a mortar and pestle to release the seeds. Break the cinnamon stick into a 1-inch piece if needed.

Rinse fresh ginger and slice thinly. Measure out dried herbs and citrus peel into a small bowl so all components are ready.

In a small saucepan, add 4 cups of cold water and all items from the Herbal Tea Base section (chamomile, lemongrass, hibiscus, peppermint, orange peel) and the prepared spices and ginger from the Spice & Warmth section (cardamom, cinnamon stick, cloves, sliced ginger).

Bring the mixture to a gentle boil over medium-high heat. Once it reaches a boil, reduce heat to low and let simmer, partially covered, for 8–10 minutes to extract flavors from the herbs and spices.

After simmering, remove the saucepan from heat and let the tea steep, covered, for an additional 5 minutes. This allows the more delicate florals (chamomile and hibiscus) to infuse without becoming bitter.

Strain the tea through a fine-mesh sieve or a tea strainer into a heatproof pitcher or teapot, pressing gently on solids to extract liquid but avoiding forcing bitter components through the sieve.

While the tea is still warm, stir in 2 teaspoons honey or agave syrup until dissolved. Taste and add more sweetener if desired (up to 1 additional teaspoon). If using, stir in 1 teaspoon fresh lime juice for brightness.

Ladle the tea into cups. Garnish each cup with a lime slice and a mint sprig if desired. Serve warm.

For an iced version: allow the brewed tea to cool to room temperature, then refrigerate until cold. Serve over ice with lime and mint. The recipe yields about 4 cups (approximately 4 servings).