26th June 2019
The Spiced Tea Blend I share today falls somewhere between chai tea and golden turmeric milk. It is a combination of warming spices with the hero ingredient being fresh ginger root that warms from the inside out.
The spice blend is prepared as a concentrate and can be made with or without tea, depending on the mood. In the morning, a little caffeine from black tea is good, while the calming nature of rooibos (red bush) is valued in the afternoon or evening, or when making tea for my young people.
The spice tea blend also makes an excellent addition to Ginger “Tea Dunker” Biscuits read on for more…
WARMING SPICED TEA BLEND
- 3 tablespoons finely grated fresh ginger root
- 1 tablespoon finely grated fresh turmeric root or 1 teaspoon turmeric powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- ¼ teaspoon ground black pepper
- 3 tablespoons mild honey (I used local bush honey)
To make – per mug of tea:
- 1 heaped teaspoon Spiced Tea Blend
- 1 teaspoon loose black tea or rooibos red bush, or 1 teabag
- 200 ml boiling water
- A large splash, about 50ml, creamy whole milk or dairy-free milk
- Make the Spiced Tea Blend by combining the ingredients in a small jar, grinding the whole spices first if using. If the honey is thick, soften it first by sitting the honey jar in a bowl of hot tap water. Keep the tea blend in the fridge and use within one month.
- To make a mug of warming tea, put the Spiced Tea Blend, tea, water, and milk in a saucepan, and heat until foaming.
- Note, if using dairy-free milk, be careful not to boil as it can curdle, instead heat until steaming. Use a tea strainer to pour into a mug, sip and enjoy. Multiply the quantities as needed to make for more people.
GINGER "TEA DUNKER" BISCUITS
- 100 g room-temperature butter
- 2 heaped teaspoons Spiced Tea Blend*
- ¼ cup brown sugar
- 1 tablespoon golden syrup or rice syrup
- 1 teaspoon molasses or extra syrup
- 1 cup standard white flour or gluten-free flour
- ⅓ cup chestnut flour or wholemeal flour (or almond meal/flour)
- 2 teaspoons ground ginger
- ½ teaspoon baking soda
- Generous pinch of salt
- Grind of black pepper
* Or use two heaped teaspoons finely grated ginger and ½ teaspoon mixed spice
- In a food processor, combine the butter, spice blend, sugar, syrup, and molasses until creamy.
- Sift the dry ingredients into a bowl and mix well. Add to the food processor and mix briefly until the mixture comes together in a ball. Tip on to a sheet of baking paper (or beeswax wrap), and shape into a 5cm x 20cm roll. Refrigerate for one hour or overnight.
- Preheat the oven to 160 degrees Celsius. Slice the roll into 6mm rounds and arrange the biscuits on a lined baking tray (cook in batches if needed). Bake for 15-18 minutes until golden. Cool on a rack then store in a biscuit tin.
- These ginger biscuits are best dunked into a steaming hot mug of Warming Spiced Tea.