Ginger Saffron Tea Recipes

GINGER SAFFRON TEA

Ginger Saffron Tea image

This recipe was emailed to me by Zamouri Spices. It is the site where I purchase Moroccan spices & smen. I have adjusted the recipe after the helpful review of 2Blue.

Provided by FDADELKARIM

Categories Beverages

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 5

Ingredients

4 cups water
1 pinch saffron strand (10 -12 strands)
3 inches fresh ginger
1 cinnamon stick
3 -4 tablespoons honey (good quality)

Steps:

Peel the ginger and chop coarsely.
Pour the water into a pan, add honey, cinnamon stick, & chopped ginger, then bring to a boil.
Turn heat to low then add the saffron strands, cover and simmer for 15 minutes.
Uncover, turn up heat slightly and leave for 5 additional minutes.
Strain the tea into cups and serve HOT.

Nutrition Facts : Calories 47.9, Sodium 5.4, Carbohydrate 13, Sugar 12.9, Protein 0.1

GINGER SAFFRON TEA

Ginger Saffron Tea image

Make and share this Ginger Saffron Tea recipe from Food.com.

Provided by RawSpiceBar

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 . set 4 cups water
2 . set 2 to 3 inches fresh ginger
3 . set 3 tablespoons honey (optional)
4 .set dash ground cinnamon (optional) or 4 cinnamon sticks (optional)

Steps:

Peel ginger and chop it coarsely.
Pour the 4 cups of water into a pot, add the ginger and cinnamon (optional) and bring to a boil.
Turn the heat to low. Add the RawSpiceBar's Saffron strands, cover and simmer for 15 minutes.
Uncover, turn heat slightly up and simmer for an additional 5 minutes. Add honey if you like it sweet.
Strain tea into 4 cups. Serve and enjoy!

Nutrition Facts :

TURMERIC TEA

Turmeric Tea image

Turmeric milk is a simple infusion of warm milk with turmeric that exists with countless variations in homes across India, where it's known as haldi doodh. The drink might include black pepper, and a touch of jaggery or honey to sweeten it. This hybridized version lies somewhere closer to a masala chai with a dose of black tea and a spoon of fresh grated ginger. The recipe makes two dainty portions, or one robust one, but it's in the spirit of things to play with the ratios to suit your own taste, to use your sweetener of choice and even to replace the milk entirely with almond or cashew milk. Cooking with powdered turmeric is less messy than with fresh, and won't require gloves to keep your fingers from staining.

Provided by Tejal Rao

Time 5m

Yield Serves 1

Number Of Ingredients 9

Ingredients

1/4 cup water
1/2 teaspoon dried turmeric (or a 1/2-inch piece fresh turmeric, peeled and grated)
1 1/2-inch piece ginger, peeled and grated
1 cardamom pod
1 cinnamon stick
3 black peppercorns
1/2 tablespoon honey
1 cup milk (or nut milk)
1 black tea bag

Steps:

In a small pan over low heat, add the water, turmeric, ginger, cardamom, cinnamon, peppercorns and honey. Bring to a simmer, then pour in milk, and add the tea bag. When milk is steaming, use a spoon to taste, and add more honey if you like. Pour through a fine-mesh strainer right into a cup, and drink while hot.

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