Urban Herbs

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Filtering by Tag: tea

Cardamom Rosewater Iced Tea

From: Food & Wine Magazine
Serves: 8

½ C    Green cardamom pods
12       Black tea bags
½ C    Honey

¾ C    Heavy cream
8        Drops rosewater
Ice

In a small skillet, toast the cardamom pods over moderate heat, stirring until very fragrant and deep golden, about 5 minutes. Transfer to a heatproof bowl. Add the tea bags and 8 cups of hot water, let steep for 15 minutes. Strain the tea into a bowl and stir in the honey. Cover and refrigerate until cold.

Pour the tea into 8 ice-filled glasses. Top each serving with 1½ Tbsp of heavy cream and 1 drop of rosewater.

CHAI TEA

Serves 4-6

2-inch piece of fresh ginger, cut into thin rounds
2 cinnamon sticks
2 tsp black peppercorn
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags black tea (preferably Darjeeling)
1/2 cup packed golden brown sugar
Milk to taste & preference* 

Combine the first 5 ingredients in a sturdy bowl or mortar/pestle. Lightly crush spices. (The more they are crushed the spicier the flavor). Transfer spices to medium saucepan and add 6 cups of water.  Bring to a boil over high heat. Reduce heat to medium-low and partially cover saucepan.  Simmer gently 10 minutes. Remove from heat.  Add tea bags and steep 5 minutes. Discard tea bags. Add sugar, stir to dissolve. Strain chai into teapot or serving vessel. Add milk to personal preference. 
*Recipe was tested with Vanilla Almond Milk with great results.