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Soothe Your Tummy And Fight Inflammation With This Creamy Cardamom-Ginger-Rose Milk Tea Recipe

October 09, 2021

teacup with rose petals

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Spice up your autumn with creamy Cardamom-Ginger-Rose Milk Tea! Now that the weather is cooling off, hot tea drinks are a great way to celebrate the season, and they make a healthy alternative to those sugar-laden drinks from the drive-through. Besides being uniquely fragrant and delicious, this recipe is energizing, warming, anti-inflammatory, and great for your tummy.

 

teacup with rose petals

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The recipe uses black tea, which is high in disease-fighting antioxidants. Black tea has been shown in studies to support the health of your brain, relieve stress, and improve your mood. The recipe includes ginger and cardamom which relieve nausea, and will settle your stomach whenever you’re feeling bloated after eating a heavy meal. Ginger and cardamom are actually plant cousins, so they have some similar health benefits, such as their beneficial effect on digestion. Both ginger and cardamom are also powerful inflammation fighters, yet another reason why this delicious tea recipe should be part of your life. Rose petals pair wonderfully with black tea, as they are also believed to boost your mood. The fragrance of rose is used to alleviate feelings of sadness and depression, which affects so many people during the colder months of the year.

(Note: if you cannot tolerate caffeine, you can substitute Rooibos, a caffeine-free tea substitute, for the black tea)

green cardamom pods

Along with being delicious and healthy, this tea is also easy to make! The recipe makes two servings, but feel free to double or triple the recipe when making it for the family, or when you want to make a big thermos for yourself.

When you’re ready, let’s head to the kitchen and make some tea!

Serves 2

Prep: 5 minutes   |   Brew time: 10 minutes

You will need:

marble mortar and pestle

Kitchen tools you will need:

To prep:

Peel and chop a 1 - 2" piece of ginger. Crush the cardamom pods in the mortar and pestle. You're not trying to pulverize the cardamom, simply open up the pods and lightly crush the seeds to release the heavenly aroma and flavor.  If you don’t have a mortar and pestle, place the cardamom pods between 2 paper towels and roll over them with a rolling pin. 

In a covered saucepan, simmer the ginger, cardamom, and sweetener, if using, in the water for 7 minutes.
Remove from heat.
Add the black tea leaves (or Rooibos) and rose petals and steep for 3 minutes (set the timer, to avoid bitter-tasting tea)
Stir in the milk
Strain out the spices and tea leaves and pour into your favorite mugs

Garnish with whipped cream and a sprinkle of rose petals

Save this recipe, and be sure to share with someone who will love this!

mug of tea with rose petals



 

 




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