Recipe Credit: Darshana Muzumdar
Makes 2 cups
This is a wonderful replacement for the tea that we usually make with dairy milk. It’s not only delicious but also refreshing and gentler on the digestive system. This is actually a traditional infusion made without the tea leaves. Once you have this for a few days, you won’t want to go back to your old habit of tea with milk. And a better replacement would be kasai or even better would be a green smoothie or some delicious ripe sweet fruit. I believe that eating fruits helps in achieving our optimum health. Please learn more from Gaurav Goyal and his group Eat Fruits and Heal. This information is shared in Hindi. Here’s a simple explanation that Gaurav Goyal shares.
Ingredients
- 1″ piece of fresh ginger
- 2-3 cloves
- 1 cardamom
- 2 tbsp jaggery (palm sugar) or 2 tsps sugar
- 1/2 tsp tea leaves
- 400 ml water
Method
- Wash and crush the ginger and add it and the jaggery to the water in a steel pot. There is no need to peel the ginger. Bring this to a boil and simmer for 2-3 minutes.
- Meanwhile pound the cardamom and cloves with a mortar and pestle into a rough powder. There’s no need to peel the cardamom. Add these spices to the simmering water and let it simmer for a couple of seconds more.
- Add the tea leaves and immediately turn off the heat. Cover and let the tea brew for two or three minutes.
- Strain and serve while still hot. This can even be cooled and chilled in the refrigerator as an evening drink in the warm summer months.
For the Whole-Food Plant-Based (WFPB) version:
Do not use any jaggery or sugar. You can have the tea with a date, a few raisins, or a dried fig.