This tea combines warming spices with the bright, bitter flavor of orange peels. Perfect for sick days, the recipe is totally adaptable—add cloves or fennel seeds, or stir in ground spices (or ½ tsp. of a blend like chai masala or haldi doodh) at the end. And if you like your drinks on the savory side, try adding ¼ tsp. smoky black cardamom.
Recipe information
Yield
2 Servings
Ingredients
Preparation
Step 1
Remove peels from clementines, trying to leave as much white pith behind as possible; set clementines aside for another use (or snacking!). Bring 3 cups water to a boil in a small saucepan. Add clementine peels, cinnamon sticks, cardamom, and ginger and cook 3 minutes. Remove pan from heat and let sit 5 minutes.
Step 2
Set mixture over high heat and return to a boil. Remove from heat and stir in tea. Let sit 2 minutes.
Step 3
Strain chai through a fine-mesh sieve into 2 glasses, dividing evenly. Squeeze in lemon juice and add honey to taste.
Recipe notes
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