Recipe by Bonnie G #2
Found this recipe in Martha Stewart Living Magazine and as I love the taste of ginger decided to try it. Lovely, soothing tea with the fresh taste of ginger and spices of cardamom and fennel. Good for after a heavy dinner or stressful day.
Top Review by Baby Kato
Wow, wow, wow. I absoultely loved this tea. It had most of my favorite spices in it. I used my motar and pestle to freshly ground the spices, I adore the subtle flavors this brings out. Made exactly as written, but without fresh mint...mine is covered by snow, so I used a mint syrup instead, which worked well in this recipe. I left it to brew for 20 minutes, it was perfection, lovely and bold. Thanks for sharing a new favorite. I have added this to my favorites cookbook for 2013 Kudos to you.
- 4 1⁄2 teaspoons cardamom pods, crushed
- 4 1⁄2 teaspoons fennel seeds
- 5 cups water
- 1 piece fresh ginger, peeled and sliced in 1/4 inch thick (about 3/4 cup)
- 1 tablespoon honey
- 1⁄3 cup fresh mint leaves, plus sprigs for garnish
Directions See How It's Made
- Toast cardomom and fennel in a saucepan over medium-high heat for 1 minute.
- Add water and ginger.
- Reduce heat and simmer until it reaches the desired strength, 10 to 15 minutes.
- Remove from heat and stir in honey and mint leaves.
- Let stand for 5 minutes.
- Strain into mugs and garnish with mint.