Hot Maple and Ginger Tea
Recipe by Tami Ganeles Weiser; photo contributed by Sherry Gerstein
Prep Time: 5 minutes Cook Time: 15 minutes
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
- 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.
- 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.
- 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.
- If you don’t have Darjeeling, use any loose-leaf black tea.