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.
- 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
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 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.