Last time I was visiting my good friend, Sonia, in Portland, OR, the weather was rainy and chilly. One day, we were walking around the city and the rain really started coming down. We ducked into a cute little cafe to drink something hot and warm ourselves up.
I’m an avid tea lover, so the barista suggested their special ginger cardamom tea. As soon as I ordered it and took a sip, I was in heaven! I even asked the barista what brand of tea they use, but he told me they make it themselves. This is when I knew I had to create my own version at home. And ever since, I’ve been hooked on ginger cardamom tea and its unique blend of spicy, sweet, and floral flavors.
What is ginger cardamom tea?
This warm, delicious tea is made with (surprise!) ginger and cardamom, with the addition of black or chai tea. But the secret is to use fresh ginger and cardamom instead of dried or ground varieties – the difference it makes in the flavor of this tea is unlike anything else!
What kind of tea should I use?
Either black or chai tea tastes great. If you use chai, the tea will have more flavors from the chai blend, which I absolutely love. However, black tea is also a great option if you really want the fresh ginger and cardamom to shine through.
I absolutely love making ginger cardamom tea with Ekon Earl Grey Tea and Art of Tea’s Masala Chai Tea, but any black or chai tea will work. And if using loose leaf tea, you won’t even need a tea infuser because the entire mixture gets strained at the end.
Here’s a list of what you’ll need to make ginger cardamom tea:
- Medium saucepan
- Mortar and pestle, or something similar to mash the cardamom seeds
- Fine-mesh strainer
- Two mugs
- Knife and cutting board
Tips for making ginger cardamom tea
- Pour it over ice for a refreshing drink
- Make it vegan by using soy or almond milk
- Use fresh ginger and cardamom for the best flavor
- Substitute chai tea for black tea for added flavor
- Whatever tea you use, make sure it’s a good quality brand for the most delicious ginger cardamom tea
- I prefer using honey in my tea, but you can use any sweetener you like – even regular sugar will work
Yield: 2 large mugs
- 2 black or chai tea bags, or 1 1/2 teaspoons loose tea
- 1 1/4 cups water
- 3/4 cup milk of choice
- 1 tablespoon fresh ginger (about ¼ inch)
- 2 cardamom pods
- 2 tablespoons honey (feel free to add more if you like your tea sweeter)
- Peel the fresh ginger and cut it into small pieces.
- Peel the cardamom pods and remove the seeds. Crush them using a mortar and pestle.
- Pour water and milk into a saucepan and bring to a simmer. Add the ginger, crushed cardamom seeds, and tea.
- Mix in the honey.
- Let the mixture steep for 3-4 minutes, then strain it completely into 2 large mugs.