Tea Recipe

Crush cardamom

Lightly crush the cardamom pods with the flat side of a knife or a mortar and pestle so they open slightly. This releases their aroma without turning them into a powder.

If using fresh ginger, peel and smash a 1-inch piece with the side of a knife; if using ground ginger, measure it now.

Pour 4 cups of cold water into a medium saucepan. Add the crushed cardamom pods, whole cloves, cinnamon stick, and ginger. Bring the water and spices to a rolling simmer over medium-high heat.

Once simmering, add the loose black tea (about 3 tablespoons) or 3–4 tea bags to the pot. Reduce heat to medium-low and let the tea simmer gently with the spices for 4–6 minutes for a robust, full-bodied brew. For stronger tea, simmer up to 8 minutes; for lighter tea, 3–4 minutes is sufficient.

After simmering, add 3 tablespoons of sugar and a pinch of salt to the pot. Stir to dissolve and allow the tea to simmer another 30 seconds so the sugar integrates fully.

Turn off the heat and strain the tea through a fine-mesh sieve or tea strainer into a heatproof pitcher or directly into cups, removing tea leaves and whole spices.

Return strained tea to the saucepan (or use a clean small pot) and add 1/2 cup evaporated milk (or preferred milk). Warm gently over low heat — do not boil — just until the milk is heated through and the tea turns a rich color. Taste and adjust sweetness or milk: add extra sugar or a splash of condensed milk if you prefer it sweeter and creamier.

Pour the finished tea into cups and serve hot. Optionally, crush one more cardamom pod over each cup for added aroma.