When the weather starts to turn cold, I like to add something warm and spicy to my tea, like ginger and cardamom. A big thermos of this is just the thing for a long afternoon of raking leaves. —Trisha Kruse, Eagle, Idaho
- 2 cups water
- 4 teaspoons honey
- 1 tablespoon minced fresh gingerroot
- 1/2 teaspoon ground cardamom
- 6 individual tea bags
- 1-1/2 cups fat-free milk
- In a small saucepan, combine water, honey, ginger and cardamom; bring to a boil. Reduce heat; simmer 10 minutes.
- Pour over tea bags in a 2-cup glass measuring cup. Steep 3-5 minutes according to taste. Strain tea back into saucepan, discarding ginger and tea bags. Stir in milk; heat through. Yield: 4 servings.
Originally published as Ginger Cardamom Tea in Taste of Home September/October 2013
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