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- 5 green cardamom pods, lightly cracked
- 1-inch piece of cinnamon, broken
- 2 whole cloves
- 16 oz. water
- 2 tbs. sliced almonds
- 2 tsp. gunpowder tea or other Chinese green tea
- 1 tbs. agave nectar or preferred sweetener (optional)
- 2 strands saffron
Toast the cardamom, cinnamon, and cloves in a dry skillet over medium heat until fragrant, about three minutes, stirring occasionally.
Place the spices, water, and almonds in a small saucepan and bring to a boil over medium heat.
Remove from heat and cover, then let rest for five minutes.
Remove cover and allow mixture to cool to 180 degrees F, about three to four more minutes.
Add tea leaves and sweetener, if desired; stir once, and cover for an additional three minutes.
Stir one more time and strain into cups for serving. Use one saffron thread and a few slices of almond from the pot to garnish each cup.
Photography by: Terry Brennan; Food Stylist: Betsy Nelson