Ginger – Cinnamon – Cardamom Tea with Milk and Honey
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter water
- 40 g iner
- 1 piece (s) cinnamon, whole, as desired
- 0.25 teaspoon ¼ cardamom pods, green, possibly less
- Milk or cream
- Honey, maple syrup or rock candy
Print Recipe
Pin Recipe Instructions
- The amount of ginger depends on whether the tea should be mild or spicy. Those who like it spicy are more likely to go to the upper limit.
- Peel the ginger and cut into tiny cubes or grate it on a grater. Press the cinnamon stick down a little with the back of a knife or with a hard object until it cracks. Do the same with the cardamom grains so that they release their aroma better in the hot water. Put the ingredients in a preheated pot.
- Bring the water to the boil and wait briefly until it stops boiling, then pour it into the pot. The whole thing should steep for at least 10 minutes.
- Pour the tea into a mug and season to taste with cream or milk, honey, rock candy or maple syrup. Instead of stick cinnamon, you can also add cinnamon powder to the finished tea at the end.
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