Tea and Milk


  • 1 tsp cinnamon
  • > 1 tsp cardamom > 1/2 tsp black pepper
  • > 2 tsp cloves
  • > 2 1/2 cups water
  • 1 tbsp grated ginger (for less intense ginger flavour, slice instead of grating)
  • > 3 tbsp loose leaf black tea - I used my reusable tea bags from @earthwrapping (or 3-4 black tea bags)
  • > 2 cups dairy-free milk (I used cashew milk, but if ya want to make it thicker & richer, canned coconut milk is the way to go)
  • > 1 tsp maple syrup, or more (or other sweetener such as stevia, organic cane sugar, honey, etc.)


  1. In medium saucepan add spices, water, and grated (or sliced) ginger and bring to boil over high heat. Then reduce heat slightly to medium-low and maintain a simmer for 15 minutes or until it reduces by about 1/3. > Add tea and milk and lower heat to low. Cover and continue cooking for 5 minutes to allow flavors to meld. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavour. > Add sweetener of choice to taste, then strain through a fine mesh strainer before serving

  2. Keep leftovers covered in fridge for up to 3-4 days. Reheat on the stovetop or in a milk frother. It's not freezer friendly

  3. Enjoy

Related recipes

Load more