Ginger and Dates Tea

This is a subtle and sweet tea that pairs well with desserts and is just as good chilled as it is warm.
By Shuchi Mittal
Ginger and Dates Tea

Ginger and Dates Tea
 
Prep Time
Cook Time
Total Time
 
This is a subtle and sweet tea that pairs well with desserts and is just as good chilled as it is warm.
Author:
Recipe Type: Beverage
Serves: 2
Ingredients
  • 2 ½ cups of water
  • 5 pitted dates, chopped
  • 1 teaspoon fresh ginger, grated
  • ¼ teaspoon cinnamon
  • ¼ teaspoon fennel powder
Instructions
  1. Bring everything to boil in a deep pot.
  2. Cook till the quantity is down to 2 cups.
  3. Strain & serve immediately with a teaspoon of milk

Shuchi Mittal

Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.

More Posts - Website - Twitter - Facebook

3 Comments
  1. Hello!

    What kind of dates did you use? I tried to make this today with black dried dates (jujubes), but I got very… interesting results. I think the “dates” added a smoky/savory/medicinal flavor to the tea. (A little honey made it more palatable though. Haha!) Could I use dried red jujubes? Or should I use real dates like medjool?

    Thanks for sharing the recipe. I’m looking forward to making it a second time!

  2. Hi Dean, I used regular pitted dates. I have never tried jujubes, but I believe they come from a different fruit altogether and hence the interesting flavor. Using medjool or a variety of pitted dates should do the trick. Hope this helps!

Leave a Reply

Your email address will not be published.

Rate Recipe: