Kashmiri-Style Tea With Saffron and Almonds
Dairy-Free
Gluten-Free
Nut-Free
Sugar-Free
Vegan
Vegetarian
This tea brings together the flavors of spiced tea with the freshness of a green tea.
- 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
STEP 1
Toast the cardamom, cinnamon, and cloves in a dry skillet over medium heat until fragrant, about three minutes, stirring occasionally.
STEP 2
Place the spices, water, and almonds in a small saucepan and bring to a boil over medium heat.
STEP 3
Remove from heat and cover, then let rest for five minutes.
STEP 4
Remove cover and allow mixture to cool to 180 degrees F, about three to four more minutes.
STEP 5
Add tea leaves and sweetener, if desired; stir once, and cover for an additional three minutes.
STEP 6
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
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