This is an Indian (Bengali) variation of tea. There are claims of
medicinal value that have not been verified. Several other recipes
can be found for Masala (spiced) tea. The following directions make
4 cups of spiced tea.
Ingredients
- Tea bags
- Cinnamon
- Cloves
- Green Cardamom
- slices of dried ginger roots or slices of fresh ginger for
sharper taste
- Sugar
- Milk OR lemon if desired
Steps
- Pour six (6) cups of water in a 2-quart saucepan preferably
with pouring lip Or use a non-reactive tea kettle
- Place on burner at high heat
- Place five (5) regular tea bags in the water
- Add all or ANY combination of below spices
- 1 small stick of Cinnamon whole
- 3-4 green Cardamoms (slightly cracked open)
- 2-3 Cloves (the bud removed)
- 2-3 small slices of dried ginger root
- (optional) a mint leaf
- Bring the water to boil
- Turn off the heat once the water begins to boil visibly
- Leave for 2 minutes in the saucepan
- Stir the contents well
- Pour in cups with a strainer
- Discard tea bags and spices collected in the strainer
- Add Sugar and or milk, lemon if desired
- Serve 4 cups of spiced tea
- Enjoy your cuppa Masala (spiced) tea
Tips
- Do not boil or leave in saucepan too long as tea will become
bitter.
- Experiment with spices to see what combinations you
prefer.
- Ideal for cold evenings or if you have a fever / chills.
- Do not consume immediately after a spicy meal.
- If making 2 cups use 3 Tea bags and half the ingredients.
- Don't make one cup only - you will like it enough to want
another cup.
- If you take milk with you tea - you may boil it at the same
time by pouring it into the boiling tea. Most like to add it
later.
Warnings
- Do not boil the tea too long
- Do not leave in Saucepan with Tea bags and spices
- Follow all safety precaution - Tea will need to boil and will
be very hot
- Do not consume if you are allergic to any of the ingredients
mentioned
- Consult a physician if you have a gastro-intestinal
condition
Things You'll Need
- 2 quart saucepan
- Stove
- Tea Cups
- Spoon
