Tea/coffee Recipe

Boil water and spices

Pour 4 cups cold water into a medium saucepan. If using ginger and cardamom, lightly crush the cardamom pods and slice or crush 1 tablespoon fresh ginger and add both to the water. Bring to a rolling simmer over medium-high heat (about 5–7 minutes).

Brew tea

Once the water is simmering, reduce heat to medium-low, add 4 teaspoons black tea leaves, and simmer gently for 2–3 minutes for medium strength. For stronger tea simmer 4–5 minutes.

Add milk and sweeten

Add 1 cup milk and 4 teaspoons sugar to the saucepan. Increase heat and bring back to just below a boil (do not boil vigorously after milk is added to avoid scalding) — when foam forms at the edges, remove from heat.

Strain and serve

Strain the tea through a fine mesh strainer into a teapot or directly into cups to remove leaves and spices. Serve hot. Adjust sweetness or milk to taste.

Heat water

Bring 4 cups of water to a near boil in a kettle or saucepan (about 5 minutes). For drip or pour-over, let water rest 30 seconds after boiling to reach ~95°C (203°F).

Brew coffee (drip/pour-over)

If using drip or pour-over: place a filter and 4 tablespoons ground coffee in the brewer. Pour hot water evenly over grounds, or start the drip machine and let brew until 4 cups are extracted (about 4–6 minutes).

Brew coffee (French press)

If using French press: add 4 tablespoons coarsely ground coffee to the press. Pour 4 cups hot water, stir gently, cover with plunger up, and steep 4 minutes. Press down slowly and evenly.

Adjust strength

If you prefer a slightly stronger cup, stir in 1 teaspoon instant coffee per 4-cup batch (optional).

Add milk and sugar

Divide the brewed coffee into cups, add milk (up to 1 cup divided) and 4 teaspoons sugar across servings, or sweeten to taste. Stir and serve hot.

Offer honey, alternative milks, or additional sweetener on the side. Serve with biscuits or pastries if desired.