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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.
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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)
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:
- 2 cups purified water
- 3 teaspoons organic loose leaf black tea (my preference for this recipe is Darjeeling or Earl Grey but you can use your fave. Use Rooibos as a caffeine-free option)
- 1 tablespoon fresh ginger, chopped
- 2 cardamom pods, crushed
- 2 teaspoons organic rose petals, plus extra to use as a garnish
- 1 cup of your favorite milk (dairy or plant-based)
- Optional: 2 teaspoons honey or maple syrup
- Optional: top it all off with whipped cream (dairy or plant-based)
Kitchen tools you will need:
- a stainless steel saucepan with a lid
- a fine mesh strainer
- a timer (or use the timer on your phone)
- a mortar and pestle (or rolling pin)
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!
