INGREDIENTS
– 2 CUPS OF WATER
– 1 TO 2 TEASPOON BLACK TEA LEAVES OR 3-4 BLACK TEA BAGS
– 1/2 INCH GINGER FOR A MILDER TASTE AND 1 INCH GINGER FOR A STRONG TASTE. IT SHOULD BE PEELED WASHED & THEN EITHER CRUSH IT OR GRATE IT.
– 1 TO 2 GREEN CARDAMOM – CRUSHED OR POWDERED IN A MORTAR – PESTLE ( OPTIONAL )
– ONE STRAND OF LEMON GRASS ( OPTIONAL )
– 1 TO 2 MINT LEAVES
– 1 TO 2 HOLY BASIL LEAVES ( TUSLI )
– 1 TABLESPOON HONEY OR 5 TO 6 STEVIA LEAVES
Instructions
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In a kettle, add the water, peel the ginger and then crush the ginger and cardamom in the mortar-pestle. This is important otherwise you won\’t get the flavor of ginger and cardamom in the tea.
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Add the lemon grass strand into the tea. I usually cut it into many parts.
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Also add the mint leaves and holy basil leaves to the tea.
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Boil this water and herb mixture for a good 7-8 minutes, till the color of the water changes to a mild yellowish hue. This is because the ginger releases its juices & flavors in the water and thus the color of the water changes.
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Add sugar and simmer for a more of 1-2 minutes.
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Now add the tea leaves or tea bags and simmer for 2-3 minutes till the water gets a deep hue of red.
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Add milk. Simmer the tea for 2-3 minutes if you are using regular milk or soy milk.
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If you are using Almond milk or cashew milk, then just stir the cashew milk with tea and remove from kettle as otherwise heating further would cause the cashew or almond milk to become slimy and separate.
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Strain the herbal tea through a strainer right into the cups.
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Serve the hot herbal tea with indian snacks like bread pakoras or samosas. You could also serve it with cookies, biscuits, chips or cake.