Jeed Tea Recipe

Crush spices

Lightly crush the cardamom pods and peppercorns with the flat side of a knife or mortar and pestle to release oils. Break the cinnamon stick into a piece about 1–2 inches long if needed.

In a small saucepan, add 2 cups water and the prepared spices: ginger, crushed cardamom, cloves, crushed peppercorns, cinnamon stick and star anise (if using). Bring to a gentle boil over medium heat.

Once boiling, reduce heat to maintain a gentle simmer and let the spices steep in the water for 4–5 minutes to infuse. This creates a concentrated spiced infusion that is the backbone of Jeed Tea.

Add 2 teaspoons whole black tea leaves (Assam or Ceylon) to the spiced simmering water. Stir, then simmer for 2–3 minutes more for a robust brew. If you prefer a lighter tea, simmer only 1–1.5 minutes.

Pour 1 cup of whole milk into the saucepan with the brewing tea and spices. Increase heat slightly and bring back to a gentle simmer. Watch closely to prevent boiling over.

Simmer the milk-tea mixture for 3–4 minutes, stirring occasionally, to marry the flavors and slightly reduce the liquid for a creamier texture.

Add 1 teaspoon granulated sugar, and 1 teaspoon honey or jaggery if using. Stir until dissolved. Taste and adjust sweetness to preference — add up to 1 additional teaspoon if desired.

Remove the saucepan from heat. Using a fine-mesh strainer or tea strainer, strain the hot Jeed Tea into two cups, catching the tea leaves and whole spices.

If desired, add a faint zest of lemon peel (rubbed over the rim or dropped into the cup) or float a mint leaf in each cup for a fresh top note. Serve immediately while hot.

Serves 2. Jeed Tea is best enjoyed freshly made. For a dairy-free version use oat or almond milk and reduce simmer time slightly. To make a larger batch, scale ingredients proportionally.