Best Cardamom Tea Recipes

GINGER CARDAMOM TEA

Steps:

• 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.

EAST AFRICAN CARDAMOM TEA

Steps:

• In a saucepan or tea kettle heat the water to a near boil. Transfer the water to a teapot and add the tea leaves, and bruised cardamom pods, steep tea as normal.
• Pour the tea into cups with sugar or honey, and milk to taste.
• Stir, serve and enjoy!

SPICED TEA WITH CARDAMOM

Steps:

• Pour the milk into a saucepan (with a spout if you have it) and add the vanilla seeds and pod and cardamom. Give it a stir. Add the tea bags, tying the string around the handle of the saucepan to easily remove the bags later. Place over medium-high heat and bring to a slight simmer, stirring occasionally, about 5 minutes.
• Take off the heat, remove the tea bags and discard. Stir in the honey, as much as you want. Pour into tea cups.

LEMON-GLAZED CARDAMOM PEAR TEA BREAD

Steps:

• Preheat the oven to 350 degrees. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans.
• To make the bread, combine the oil, pears, egg, lemon peel and milk in a small bowl. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. Fold in the pear mixture until the dry ingredients are moistened. Stir in the nuts. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Remove from the pan and cook on a rack.
• While the bread bakes, stir together the glaze ingredients. Spoon the glaze over the still-warm bread. Continue to cool.

CARDAMOM TEA

Steps:

• Place all ingredients in 2 1/2 cups of water, heat, but do not boil, for half an hour and strain.
• Add honey and milk. Enjoy!

SCANDINAVIAN CARDAMOM TEA LOAF

Steps:

• 1. Preheat oven to 350°F. Grease and flour a loaf pan.
• 2. Combine dry ingredients in a bowl and set aside. Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in sour cream and melted butter.
• 3. Pour batter into prepared pan, baking until done, about an hour. Cool in pan for 15 minutes, then turn out onto rack and finish cooling. Dust with powdered sugar.

POPPY SEED TEA CAKE WITH CARDAMOM STREUSEL

Steps:

• For streusel: Mix all ingredients in small bowl until moist clumps form.
• For cake: Preheat oven to 350°F. Butter and flour 12-cup angel food cake pan with removable bottom. Sift first 5 ingredients twice into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Mix in sour cream, juice, peel and vanilla. Beat in dry ingredients to blend. Mix in poppy seeds. Transfer batter to prepared pan (batter will fill less than half of pan).
• Bake cake 25 minutes. Sprinkle streusel over top of cake. Continue to bake until tester inserted near center comes out clean, about 20 minutes. Cool in pan on rack. Using small knife, cut around sides of pan and center tube to loosen cake. Push cake up. Cut cake free from pan bottom. Transfer cake to platter.

KUMQUAT-CARDAMOM TEA BREAD

Steps:

• Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup puree for glaze; set aside.
• Position rack in center of oven; preheat to 350°F. Spray two 8 1/2x4 1/2x2 1/2-inch metal loaf pans with nonstick spray. Combine flour, tea powder (if desired), baking powder, baking soda, cardamom, and 1 1/2 teaspoons salt in medium bowl; whisk to blend. Using electric mixer, blend 1 1/4 cups sugar and oil in large bowl. Beat in eggs, 1 at a time, then vanilla, 2/3 cup kumquat puree, and pineapple with juice. Gradually add dry ingredients, beating just until blended. Fold in walnuts. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool 5 minutes in pans on rack. Turn cakes out; place top side up on rack and cool.
• Place reserved 1/3 cup puree in large bowl. Whisk in butter, powdered sugar, lemon juice, and 1/2 teaspoon salt. Spread glaze over cakes, dividing equally. Top with kumquat slices. Let stand until icing sets. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)

CARDAMOM TEA LOAF

Steps:

• Preheat oven to 350°F.
• Grease and flour a loaf pan.
• Combine dry ingredients in a bowl and set aside.
• Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in sour cream and melted butter.
• Pour batter into prepared pan, baking until done, about an hour.
• Cool in pan for 15 minutes, then turn out onto rack and finish cooling.
• Dust with powdered sugar.

EASY CARDAMOM TEA

Steps:

• Add the boiling water to the teabag.
• Drop in the mug the cardamon seed.
• Serve with sugar or milk.

CARDAMOM, CORRIANDER, AND FENNEL TEA

Steps:

• Warm a teapot by rinsing with hot tap water. Place all seeds into the warmed pot and cover with boiling water. Steep for 5 minutes and allow brew to cool. Strain and add maple syrup or brown sugar, if desired.

CARDAMOM, CORIANDER, FENNEL TEA WITH PEPPERMINT OIL

Steps:

• Warm the teapot by rinsing it out with hot tap water. Place all the seeds in the warmed pot and cover with the boiling water.
• Steep for 5 minutes and allow to brew to cool. Strain and add maple syrup, if desired.
• Note: I have found the peppermint oil is very soothing on the stomach and leaves your breath nice and fresh. One drop of oil is sufficient -- two is overpowering!. It is important to use a brand of essential oil that can be ingested.

CARDAMOM TEA BREAD

Steps:

• Combine candied fruit and 1 tablespoon flour in a small bowl; set aside. In a large bowl, cream the butter, shortening and sugar for 1 minute. Add the eggs, milk, orange juice, baking powder, salt, cardamom and remaining flour. Beat on low speed for 30 seconds; beat on high for 3 minutes. Stir in fruit., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CARDAMOM SWEET TEA

Steps:

• Bring two quarts of water, with the cardamom pods, to boil in a pot.
• Remove from heat and add the tea bags.
• Cover and let steep five minutes.
• Remove the tea bags and the cardamom.
• Put the Splenda or sugar in a gallon pitcher and add the tea.
• Fill the pitcher the rest of the way with cold water, chill, and enjoy.

CARDAMOM ICED TEA

Steps:

• In a large saucepan over low heat, combine the apple juice and cardamom pods. Warm gently, without simmering, for 1 hour. Remove the tea from the heat and let it cool. Transfer to an airtight container or the original juice bottle, seal, and refrigerate overnight.
• Pour the tea through a fine-mesh strainer into a glass pitcher, discarding the cardamom pods. Serve over ice and garnish with apple slices.

ORANGES AND PRUNES IN CARDAMOM TEA SYRUP

Steps:

• With a vegetable peeler remove zest from 2 oranges and in a 2- to 3-quart saucepan combine zest and tea bags. Bring 4‚ cups water to a boil and pour over zest and tea bags. Let mixture steep 5 minutes and discard tea bags. Halve cardamom pods and add with sugar to tea mixture, stirring until sugar is dissolved.
• In pan boil tea mixture until reduced to about 3‚ cups. Pour mixture into a large heatproof bowl and add prunes. Cool mixture completely and discard zest.
• With a sharp knife cut peel from oranges, including all white pith. Cut oranges crosswise into 1/3-inch-thick slices and add to prune mixture. Macerate fruit, covered and chilled, at least 2 hours and up to 1 day. Bring fruit to room temperature before serving.

SESAME CARDAMOM TEA COOKIES

Steps:

• Combine flour, cardamom, salt, and baking powder. Set aside.
• Mix the sugars and butter ( or margarine) over medium speed until fluffy.
• Mix in the tahini (make sure to mix well), then the vanilla, sesame seeds, and ginger (if using).
• Over low speed, add flour mixture. Dough should be a bit crumbly (much like shortbread dough).
• Cover dough with plastic wrap and chill for about an hour.
• Preheat oven to 350.
• Shape dough into small balls (about 1 inch or 15 grams).
• Arrange onto a baking sheet (I use baking mats, but parchment also works).
• Using a glass, press the cookies down into discs. You may need to dip the glass in water to prevent the cookies from sticking to the glass.
• Bake about 8 minutes until the edges are slightly browned.
• Cool for a few minutes on the baking sheet before transferring to a wire rack.

CARDAMOM GREEN TEA

Steps:

• Rinse the teapot with boiling water.
• Add the tea and cardamom, then fill with boiling water.
• Let steep for 1-2 minutes only (no longer, or the bitter tannins are released).
• Pour the tea and add sugar to taste (only if you usually like sweet tea).
• I prefer it plain myself.

CARDAMOM TEA GRANITA