Ginger and cardamom milk tea
One contributor’s Indian tea
Black tea, ginger and cardamom infuse together before serving with milk. This is the contributor’s version.
5 min prep / cook: 10 min · 4 servings
Reported source details; omitted times or yields remain unreported.Recipe source: pestanzul
Not independently kitchen-tested by Herbologium.
AI-generated illustration: OpenAI image generation · Herbologium art direction. Ginger and cardamom milk tea — AI-generated serving illustration. https://herbologium.com/recipe-illustrations.json · AI-generated illustration; no blanket reuse license stated · AI-generated food scene refined to use Taj Mahal quartzite, flax linen and brushed brass, with a small visible herbologium.com mark. Separate portrait and landscape compositions; responsive sizes and JPEG/WebP encoding with embedded AI provenance.
Gather
- 8 g fresh ginger
- 10 cardamom seeds
- 1.5 cup milk
- 2 tablespoon black tea
- 1 l water (specified in the method)
- Sugar, 1 teaspoon per cup when serving (specified in the method)
Meet the plants
Make
- 01
Peel off the ginger and cut it to small pieces.
- 02
Crush ginger and cardamom seeds.
- 03
Bring 1 l water to boiling.
- 04
Turn off the stove.
- 05
Add ginger, cardamom seeds, black tea and milk to the water and cover the pot.
- 06
Wait 5-10 minutes for infusion.
- 07
Serve with a teaspoon sugar per cup. You may want to sieve, or wait for the particles to precipitate to the bottom of the cups.
pestanzul · Public Domain Recipes · public-domain dedication / Unlicense. Editorially reviewed against the cited source. Not independently kitchen-tested by Herbologium. Timings and yields are those reported by the source; omitted values remain unreported.
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The recipe publisher files this version under Indian recipes. This is a source classification, not a claim of invention or exclusive ownership.
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Collection updated: October 17, 2026
pestanzul. (2026). Indian tea.
https://publicdomainrecipes.com/indian-tea/
Reviewed version: https://github.com/ronaldl29/public-domain-recipes/blob/134e22f11e4d14e66ee587b1dd3a266e5646d387/content/indian-tea.md
Public-domain dedication / Unlicense · https://github.com/ronaldl29/public-domain-recipes/blob/134e22f11e4d14e66ee587b1dd3a266e5646d387/LICENSE.md
Changes: Ingredient and numbered method text transcribed from the pinned source; Markdown formatting and links converted to plain text. Introductory prose, photographs and optional storage claims are omitted. Herbologium supplies the title, summary and connected readings. Original quantities are fixed; no automatic scaling. Water and serving sugar from the method are repeated in the ingredient list.
Editorially reviewed against the cited source. Not independently kitchen-tested by Herbologium. Timings and yields are those reported by the source; omitted values remain unreported.
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pestanzul · 2026
Public-domain dedication / Unlicense
Editorially reviewed against the cited source. Not independently kitchen-tested by Herbologium. Timings and yields are those reported by the source; omitted values remain unreported.
What changed in this presentation?
Ingredient and numbered method text transcribed from the pinned source; Markdown formatting and links converted to plain text. Introductory prose, photographs and optional storage claims are omitted. Herbologium supplies the title, summary and connected readings. Original quantities are fixed; no automatic scaling. Water and serving sugar from the method are repeated in the ingredient list.
About this recipe and its connections
The recipe and its maker
Black tea, ginger and cardamom infuse together before serving with milk. This is the contributor’s version.
This is pestanzul’s version, published in 2026. Editorially reviewed against the cited source. Not independently kitchen-tested by Herbologium. Timings and yields are those reported by the source; omitted values remain unreported.
pestanzulA thread to follow
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