Hot Maple and Ginger Tea

Recipe by Tami Ganeles Weiser; photo contributed by Sherry Gerstein Yield:  3 servings
Prep Time:  5 minutes Cook Time:  15 minutes

Hot Maple and Ginger Tea

Sweet, lively, and rich in Darjeeling’s unique flavor, this is a grown-up delight that will warm you from your nose to your toes.


5 cups water

1 (2-inch) piece ginger, peeled

2 to 3 white or green cardamom pods, bruised (see Kitchen Tips)

1 teaspoon loose-leaf Darjeeling tea (see Kitchen Tips)

¼ cup pure maple syrup

2 ounces Barrows Ginger Liqueur


  1. Heat the water in a large saucepan set over high heat, cover, and bring to a boil. Reduce the heat to a simmer, add the ginger and cardamom, and simmer for 10 minutes.
  2. Add the tea, maple syrup, and ginger liqueur and stir well. Remove from the heat, cover and steep for 3 minutes. Strain well and serve immediately.

Kitchen Tips

  1. To bruise cardamom, place the pods on a cutting board. Using the flat side of a large chef’s knife, (being careful not to have the blade face you), press on the pods very gently so that they just crack without releasing their seeds.
  2. If you don’t have Darjeeling, use any  loose-leaf black tea.

Leave a Comment

All fields are required. Your email address will not be published.