Prep 5 mins
Cook 10 mins
Cloves, cinnamon and ginger - the 3 ingredients used is this recipe mixed with Kashmiri green tea and flavoured with cardamom is what helps you relieve headache.
- 19.71 ml kashmiri green tea
- 1.0 ml saffron
- 2 cardamoms, slightly crushed (elaichi)
- 8 blanched almonds, chopped (badam)
- 1 cinnamon stick (dalchini)
- 2 cloves (laung)
- 29.58 ml sugar or 29.58 ml honey
- Boil 3 cups of water along with cinnamon, cardamom and cloves and pour over the tea. Leave to infuse over a very low flame for 10 minutes.
- Meanwhile, dissolve saffron in a little water by rubbing it gently.
- Strain the tea and add the saffron liquid together with almonds.
- Sweeten if you like and serve hot.
Updated to Add: This is just as good as it was the first time, I tried this. What a great tea this is Rita. Perfectly spiced and a real joy to sip. It's lovely and soothing. Made exactly as written, wouldn't change a thing. I sweetened with honey. I really enjoy honey in these kinds of teas, it brings out all the different flaovrs of the spices subtley. Thanks so much for sharing this recipe. Made for the Fearless Red Dragons - ZWT8 - India
As others have said this is a lovely soothing tea. DD (toddler) just said "I like, I like" for the first time, when she sipped a bit of my tea. I used the best quality saffron which is Iranian so I did not add as much. I used about 4 stigmas per glass. (Tea is drunk is glasses in the Middle East & North Africa.) I did not add any sweetener because it is wonderful without. I would make this again if I was looking for a soothing tea. Made for ZWT6 NA*ME region for my team, The Ya Ya Cookerhood.
Taste good for stomach