When the evenings get dark early and the Masurian frost settles over the lake, there is nothing better than a cup of something hot, spicy and fragrant. Here is how we make our winter tea at Okiki.
Ingredients (for 2 big mugs)
- 2 teaspoons of strong black tea (Assam or Ceylon work well)
- 500 ml of water
- 2 slices of fresh ginger
- 1 cinnamon stick
- 3 cloves
- 2 cardamom pods, lightly crushed
- 2 slices of orange, plus a strip of zest
- 1 tablespoon of honey or raspberry syrup
- A slice of lemon
Method
- Bring the water to a boil in a small pot, add the ginger, cinnamon, cloves, cardamom and orange zest.
- Simmer gently, covered, for 5 to 7 minutes so the spices release their aroma.
- Take the pot off the heat, add the black tea and let it steep for 3 to 4 minutes. Longer makes it bitter.
- Strain into mugs and add the orange slices and lemon.
- Let it cool for a minute, then sweeten with honey. Honey added to boiling liquid loses much of its character.
Tips
- Use whole spices rather than ground ones, so the tea stays clear.
- A splash of rum or a spoonful of raspberry juice turns it into a cosy evening treat.
- No black tea? Try rooibos for a caffeine-free version.
Our favourite way to enjoy it: a thick blanket, the fireplace crackling, and a warm hot tub just outside the door.
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