Total Time
Prep 0 mins
Cook 5 mins

Found this on ruscuisine. The fennel flavor really comes through.


  1. Combine the water, tea, cardamon, and fennel seeds in a large saucepan and simmer over low heat for 3 minute
  2. Add the milk and 2 min later strain the tea into cups.
  3. Add sugar/honey.
Most Helpful

For a more flavorful version, lightly crush the fennel seeds and cardamom pods in a pestle and mortar. Warm and satisfying on a grey, rainy day here. Soy milk, almond, rice milk or similar can easily replace cow's milk. Made three times in a 24-hour period using Mighty Leaf's 'Orange Dulce' tea and Stash's English breakfast. Reviewed for Veg Tag January.

COOKGIRl January 13, 2011

This is a mild but most enjoyable tea. I don't generally use milk in my tea but it worked very well in this. I didn't have fennel seed so subbed anise seed. Yum, warm and comforting. Thanks Little. :D

Annacia January 10, 2011

Refreshing version of chai tea - and much quicker than some other variations I've tried. I more or less quartered the recipe since it was just for me, and I found 2 card pods and about 1tsp of fennel was perfect....I like fennel but sometimes it can be overwhelming. I know fennel is great for digestion, so this was a nice drink to have after lunch. Worked nicely with vanilla rice milk. Thanks for sharing LM!

magpie diner October 03, 2010