Chai With Cardamom, Cinnamon and Ginger 4.000

Katherine Frey - The Washington Post

Sep 24, 2008

This blend of spices is said to cure the common cold.

At breakfast, the tea is served with warm milk.

Servings: 4
  • 4 teaspoons good-quality, loose-leaf Ceylon tea
  • 4 green cardamom pods, crushed
  • 3 to 4 teaspoons ground ginger
  • 4 cinnamon sticks
  • 4 cups boiling water
  • Honey (optional)


Combine the tea and spices (add ginger to taste) in the boiling water. Cover and let steep for 10 minutes.

Strain into individual cups, then add honey, if desired. Serve warm.

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Recipe Source

Adapted from "Arabian Delights: Recipes and Princely Entertaining Ideas From the Arabian Peninsula," by Amy Riolo (Capital Books, 2007).

Tested by Eileen Rivers.

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