Fennel, Ginger and Honey Tea (Saunf Adrak Chai)
A soothing caffeine-free herbal tea with crushed fennel seeds, fresh ginger, and honey. Ready in about 10 minutes. Perfect after a rich meal.
Equipment
- Small saucepan
- Mortar and pestle or heavy knife (to crush fennel)
- Fine mesh strainer
Ingredients
For the tea
- 2 cups water
- 1½ tsp whole fennel seeds saunf; lightly crushed
- 1 inch fresh ginger or ½ tsp grated for stronger heat; thinly sliced
- 1 to 2 tsp honey stir in after steeping; or maple syrup for vegan
- Lemon wedge (optional)
Instructions
Crush and simmer
- Lightly crush the fennel seeds in a mortar or with the flat side of a knife.
- Bring water to a boil in a small saucepan. Add crushed fennel and ginger slices.
- Reduce heat and simmer gently 2 to 3 minutes.
Steep and serve
- Turn off the heat, cover, and steep 2 minutes more (avoid over-steeping or the tea turns bitter).
- Strain into mugs. Stir in honey or maple syrup to taste. Add a squeeze of lemon if desired.
Notes
Steep time: Keep total contact after boiling to about 3 to 4 minutes for a mellow, golden cup.
Vegan: Use maple syrup or agave instead of honey.
Storage: Strained tea keeps in the refrigerator up to 2 days; reheat gently and add sweetener after reheating.
Kids: Use less ginger and serve cooler.
Vegan: Use maple syrup or agave instead of honey.
Storage: Strained tea keeps in the refrigerator up to 2 days; reheat gently and add sweetener after reheating.
Kids: Use less ginger and serve cooler.
Tried this recipe?Let us know how it was!