The world of tea can be intimidating. The world of spice can be equally intimidating. Put the two together and it feels like navigating a labyrinth of overwhelming scents and flavors. Our biggest word of advice: if you want to learn more about teas and spices and how they can be combined to achieve new flavors, just test them out and experience for yourself how different pairings complement each other.
A great spice to start experimenting with is cardamom. Cardamom is sweetly aromatic and can bring pungent floral notes to anything you add it to. It is a versatile spice that appears in Arabic coffee, it can be added to soups to enhance the aroma, and it is the key ingredient of chai. Cardamom also complements mildly flavored stone fruits as well like pears and peaches.
This cardamom-infused peach Earl Grey tea displays just how well cardamom works with so many different ingredients. Like a chai tea, the cardamom brings out the strong, herbaceous flavor of the Earl Grey, while simultaneously bringing out the sweetness in the peach.
*Recipe courtesy of The Food Channel.
For the Syrup
- 2 ripe peaches, sliced
- 7 ounces sugar
- 1 cup water
For the Tea
- 4 Earl Grey teabags, or equivalent loose tea
- 6 cardamom pods, split with a knife to reveal inner seeds
- 4 cups boiling water
- 1 Add the peach slices, sugar and water to a saucepan. Bring to the boil and remove from the heat once the sugar has dissolved. Mash the peaches, cover, and set aside to cool.
- 2 Brew the tea together with the cardamom pods for 5 minutes. Strain and chill.
- 3 Strain the syrup.
- 4 Pour the tea into a jug with plenty of ice and add about 1/3 of the syrup.
- 5 Pour into glasses and serve.