5 Tea Recipes That Are Perfect For Those Cold Winter Months

Stay cozy all winter long with these easy-to-make teas from around the world…

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Coffee is amazing, we all know this. But sometimes—whether it’s way too late in the day for coffee or you want to stay away from lingering coffee breath—tea is a better option. Thanks to the wonders of the internet, it’s easy to buy exotic loose teas, herbs, and spices to make your own teas at home.

These five easy tea recipes are a great place to start and can be made as single servings or in large batches. Who knows? You just might make the jump from coffee to tea on a regular basis.

Moroccan Tea

What is it?

Moroccan tea (also known as Maghrebi tea) is a traditional mint and green tea hot beverage that is lightly sweetened with sugar.

Yield

This recipe serves 4.

Special Ingredients and Equipment

Loose gunpowder green tea (or other strong green tea), 1 quart teapot (or larger), medium-sized saucepan

Ingredients

  • 2 tsp. loose gunpowder green tea
  • Large handful of fresh spearmint leaves, washed and dried
  • 3–4 Tbsp. of white sugar (use more or less depending on how sweet you like your tea)

Method

Add 5 cups of boiling water to a teapot containing the loose green tea. Allow the tea to steep for 15 minutes, then strain through a sieve into a saucepan. Over medium heat dissolve the sugar in the hot green tea.

Place the spearmint leaves in the bottom of the teapot and pour the sweetened green tea over the leaves. Enjoy while hot with extra spearmint leaves added to each tea cup.

Lemon Ginger Tea

What is it?

A warming and energizing tea that offers plenty of oomph without the addition of caffeine.

Yield

This recipe makes enough for 8 to 12 servings of tea, depending on how much concentrate you add to the boiling water.

Special Ingredients and Equipment

Fresh ginger root, medium-sized saucepan, fine sieve

Ingredients

  • 4 inches of fresh ginger root, unpeeled and thinly sliced
  • 3 Tbsp. honey
  • 1 lemon, rinsed under hot water to remove any waxy residue and thinly sliced

Method

Add the thinly sliced ginger root to a saucepan filled with 4 cups of water. Bring to a boil and then immediately turn the heat down to medium-low and gently simmer uncovered until the liquid has been reduced by half.

Stir in the honey to dissolve and remove from the heat. Strain the liquid through a fine sieve. Add 2 to 3 tablespoons of the ginger concentrate to a mug full of hot water and lemon slices and enjoy. Leftover ginger concentrate can be refrigerated for up to 2 weeks.

Hot Toddy

What is it?

Suffering from a bad cold and finding very little relief from your symptoms? A hot toddy may be just what the doctor ordered! Made of your favorite tea that’s been spiked with a shot of bourbon, this cold remedy has actually been proven to help with decongestion, thanks to the combined effects of alcohol and hot water.

Yield

1 serving

Special Ingredient

Bourbon

Ingredients

  • 1 bag herbal tea (chamomile and peppermint are particularly delicious)
  • 1 oz bourbon
  • 1 Tbsp. honey
  • 1 slice of lemon

Method

Brew a mug of your favorite herbal tea. Add the bourbon, honey, and lemon slice. Stir well to combine and enjoy while piping hot.

Masala Chai

What is it?

The chai that we recognize in the West—made of black tea, hot milk, and a fragrant bouquet of spices—originally came from India. Chai can be made using any milk you like, including both dairy and non-dairy varieties.

Yield

This makes enough for 4 to 6 servings.

Special Ingredients and Equipment

Darjeeling tea, cinnamon sticks, fresh ginger root, whole cloves, whole green cardamom pods, black peppercorns, honey, mortar and pestle or spice grinder, saucepan, fine sieve

Ingredients

  • 2 cinnamon sticks
  • 1 ½ inches fresh ginger root, unpeeled and thinly sliced
  • 1 Tbsp. whole cloves
  • 1 Tbsp. whole green cardamom pods
  • 2 tsp. whole black peppercorns
  • 4 heaping tsp. loose Darjeeling tea
  • 4 cups whole milk (or non-dairy milk of your choice)
  • ¼ cup honey

Method

Coarsely grind the whole cloves, cardamom, and black peppercorns using either a mortar and pestle or a spice grinder. Add the spices to a saucepan and stir in the ground spices, cinnamon sticks, and loose Darjeeling tea. Simmer gently for 10 minutes.

Strain the spiced tea through a fine sieve and return to the saucepan. Whisk in the milk and honey over low heat. The chai is ready when it’s thoroughly warmed and just beginning to bubble around the edges.

Turmeric Tea

What is it?

Turmeric tea, which is also called golden milk, is known for its bright golden color and anti-inflammatory properties.

Yield

This makes enough for 2 to 4 servings.

Special Ingredients and Equipment

Turmeric, black peppercorns, fresh ginger root, nutmeg, cinnamon sticks, coconut oil, honey, saucepan, fine sieve

Ingredients

  • 1 tsp. ground turmeric
  • 2 cinnamon sticks
  • 1 inch of ginger root, unpeeled and thinly sliced
  • ½ tsp. dried nutmeg
  • 1 tsp. black peppercorns
  • 2 cups of whole milk (or the non-dairy milk of your choice)
  • 2 Tbsp. honey
  • 1 Tbsp. coconut oil

Method

Simmer 2 cups of water and all of the spices in a saucepan over medium heat for 10 minutes. Strain and return to the saucepan. Whisk in the milk, honey, and coconut oil and warm over medium-low heat. For a super smooth tea, blend with a hand blender until emulsified.

ABOUT THE AUTHOR
Ashley Linkletter
Ashley Linkletter
Contributing Writer