MASALA LEMON TEA

Hey, you! You're back for more, aren't you? xD

Today on my blog, I'd like to jot down the instructions to the recipe of my mother's special MASALA LEMON TEA. 

Okay, a word of caution: this drink can get a wee bit spicy. I often wonder if everyone who tastes it can love it as much as I do, if not more; I wonder if it could suit another person's palate the way it does mine. 

Going back into its history in my life and how I got acquainted to it (so I can indulge in my nostalgia just this once), I still remember just how skeptical I was with the whole concept of lemon tea, let alone that of masala lemon tea because the only drink I absolutely adored was "chai" (well, at that point in time at least). But, now I want this recipe to be forever imprinted in my memory to dot just because how homely it feels. Sipping a hot cup during a rainy evening or a winter night is so comforting and this is easily my most favourite go-to beverage.

Those of you who've read my previous post (read here -> Recipe: COFFEE CUPCAKES), know I'm a tea person. This post is a testimony to it. I feel the warmth of my mother's love as I type out this recipe of hers. 

So, for all the tea lovers out there, this one's for you.... and well, me! <3 

Just look at this simmering pot of deliciousness

RECIPE CARD 

THE RECIPE BELOW YIELDS 4 CUPS OF LEMON TEA

INGREDIENTS:

1. 4 cups water

2. 1 teaspoon tea leaves

3. 2 green cardamoms
4. 4 cloves
5. ¼ inch cinnamon
6. 8 crushed black peppercorns
7. 1-2 bay leaves depending on its size
8.  ¼ teaspoon ajwain (Carom seeds)
9. 1/8^th teaspoon jeera (Cumin seeds) (preferably, roasted)
10. ½ inch ginger
11. Sugar – 6 teaspoons (1.5 teaspoons of sugar for each cup of water or as per your taste)
12. A pinch of salt/ Black salt
13. 1 medium sized lemon

PROCEDURE:

1. In a pot/saucepan, pour four cups of water and bring it to a boil.
2. Once, the water starts boiling, add in the tea leaves and leave it on for 30 seconds. 
3. Meanwhile, crush the spices in a mortar, using a pestle coarsely. 
4. Now, add all the spices, ginger and sugar into the pot.
5. Let the pot of tea simmer for 5-10 minutes for all the spices to blend it.
6. Once it's done, turn the stove off.
7. Now, add the salt and squeeze in the lemon. Give it a stir.
8. Strain the decoction into cups and serve.
9. Alternatively, leaving the decoction on the stove for a few minutes will help the spices blend in and lend their taste much better. 
10. And there you have the special masala lemon tea all ready! 

BONUS TIPS, TRICKS AND EVERYTHING PERSONAL:

• The recipe above was that of the "special" Masala Lemon Tea. For the recipe of a "Masala Lemon Tea", skip the Carom seeds, Cumin seeds and bay leaves altogether. 
• Salt and pepper in the tea are optional- I love the heat pepper lends to the drink. However, if you don't have a taste for it, you can skip them.
• For a plain lemon tea, skip all spices. Just add in the water, tea leaves, sugar and lemon as per instructions above.

• There was a time when my mother used a ratio of 2 teaspoonfuls of sugar for every cup of water. She, then tapered it down to 1.5 teaspoons of sugar per cup of water which now suit my palate, and also allow the spices to have their say in the overall taste of the drink! ;)

• Alternative ways to coarsely grind the spices (if you don't have a mortar and pestle, or the upper body strength to use one :P ) - 

1. Use the pulse function of a dry grinder a couple of times
2. Put all the spices in a piece of cloth and hammer a few times (Mr. Bean style, except the shoes xD ) 
3. Use a rolling pin and smash them down (but, with love)

• Apart from being delicious and being my comforter on cold nights, all the constituents of the drink (the ginger and the spices) have immunity boosting properties. Talk about 3-in-1! But, be sure to drink in moderation. 

I can't wait to know if you'd try this beverage out! <3