Spiced Tea Recipe (Simple Hot Blend)

Water: The base of the tea, used to extract flavors from the spices and tea leaves.

Black tea leaves: Provides the strong, robust flavor typical of traditional tea.

Cinnamon stick: Adds a warm, sweet, and slightly spicy flavor to the tea.

Cardamom pods: Contributes a sweet, floral, and slightly citrusy flavor.

Cloves: Imparts a strong, pungent, and aromatic flavor.

Ginger: Adds a spicy, zesty kick and warmth to the tea.

Sugar: Sweetens the tea to taste.

Milk: Optional, adds creaminess and richness to the tea.

To enhance the flavor of your spiced tea, lightly toast the cinnamon stick, cardamom pods, and cloves in a dry pan over medium heat for a minute before adding them to the boiling water. This will release their essential oils and deepen the overall taste of your tea.

• water - Substitute with coconut water: Adds a subtle sweetness and a hint of tropical flavor.

• black tea leaves - Substitute with green tea leaves: Provides a lighter, more delicate flavor with additional health benefits.

• cinnamon - Substitute with nutmeg: Offers a warm, slightly sweet flavor that complements the other spices.

• cardamom - Substitute with allspice: Delivers a similar aromatic quality and spiciness.

• cloves - Substitute with star anise: Imparts a sweet, licorice-like flavor that pairs well with the other spices.

• ginger - Substitute with turmeric: Adds a warm, earthy flavor and a vibrant color.

• sugar - Substitute with honey: Provides natural sweetness and a slightly floral note.

• milk - Substitute with almond milk: Offers a nutty flavor and is a good option for those who are lactose intolerant.

• Allow the spiced tea to cool to room temperature before storing. This prevents condensation, which can dilute the flavors.
• Transfer the cooled tea into an airtight container. Glass jars or BPA-free plastic containers work best to preserve the aromatic qualities of the spices.
• Store the container in the refrigerator. The spiced tea can be kept fresh for up to 3-4 days.
• For freezing, pour the cooled tea into ice cube trays. This allows you to thaw only the amount you need without compromising the rest.
• Once frozen, transfer the tea cubes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• To reheat, place the desired amount of tea cubes in a saucepan and warm over low heat. Avoid boiling to maintain the delicate flavors of the spices.
• Alternatively, thaw the tea cubes in the refrigerator overnight and reheat gently on the stove or in the microwave.
• If you prefer your spiced tea with milk, add it after reheating to prevent curdling.

• Pour the leftover spiced tea into a saucepan and heat it over medium heat. Stir occasionally until it reaches your desired temperature. Avoid boiling to preserve the delicate flavors of the spices.
• Use a microwave-safe mug to reheat the tea. Place the mug in the microwave and heat on high for 1-2 minutes. Stir halfway through to ensure even heating.
• If you have a milk frother with a heating function, pour the tea into the frother and heat it until warm. This method is especially useful if your tea contains milk.
• For a quick reheat, use an electric kettle with a temperature control setting. Pour the tea into the kettle and set it to a low heat setting, around 160-170°F (70-75°C). This will gently warm the tea without overcooking the ingredients.
• If you have a double boiler, fill the bottom pot with water and bring it to a simmer. Place the tea in the top pot and heat gently, stirring occasionally, until it reaches the desired temperature. This method helps to evenly distribute the heat and prevents scorching.

• Saucepan: A deep cooking pan used to boil the water and simmer the tea with spices.

• Teapot: Used to strain and serve the hot spiced tea.

• Strainer: Essential for separating the tea leaves and spices from the liquid before serving.

• Measuring cups: Used to measure the water and milk accurately.

• Measuring spoons: Used to measure the black tea leaves and sugar.

• Mortar and pestle: Useful for crushing the cardamom pods to release their flavor.

• Knife: Used to slice the ginger.

• Cutting board: Provides a safe surface for slicing the ginger.

Pre-measure ingredients: Measure out water, black tea leaves, cinnamon, cardamom, cloves, ginger, sugar, and milk in advance to streamline the process.

Use a spice infuser: Place cinnamon, cardamom, cloves, and ginger in a spice infuser for easy removal after simmering.

Batch preparation: Make a larger batch of the spiced tea blend and store it in the fridge. Reheat as needed.

Quick boil: Use an electric kettle to boil water faster before transferring it to the saucepan.