clove tea

Equipment

• Small saucepan
• Mortar and pestle (or the back of a chef’s knife)
• Fine-mesh sieve or tea strainer
• Tea cups or mugs

Ingredients

Core Ingredients

• Filtered Water: 2½ cups (20 fl oz / 600 ml) — accounting for slight evaporation during boiling.
• Whole Cloves: 1 tablespoon (approx. 8–10 whole dried cloves)

Optional Add-Ins & Variations

• Raw Honey or Maple Syrup: 1 to 2 teaspoons (to taste)
• Fresh Lemon Juice: 1 teaspoon (adds brightness and balances the woodiness)
• Cinnamon Stick: 1 small Ceylon cinnamon stick (adds sweet woody notes)
• Fresh Ginger: 2 thin slices (amplifies the warming, digestive qualities)

Instructions

1. Place the whole cloves into a mortar and pestle. Coarsely crush them just enough to crack open the outer buds.
2. Tip: Do not grind them into a fine powder, as fine powder makes the tea cloudy and creates a muddy residue at the bottom of the cup.
3. In a small saucepan, combine 2½ cups of filtered water and the crushed cloves (plus optional cinnamon or ginger slices if using). Place the pot over medium-high heat and bring it to a rolling boil.
4. Once boiling, reduce the heat to low. Cover the saucepan with a lid to trap the volatile oils and aromatic steam. Allow the tea to simmer gently for 8 to 10 minutes. The liquid will transform into a rich golden amber color.
5. Remove the saucepan from the heat. Pour the hot tea through a fine-mesh strainer directly into your serving mugs to remove the cloves and spice particles.
6. Stir in raw honey, maple syrup, or a squeeze of fresh lemon juice while the tea is hot. Serve immediately and enjoy warm.

Nutrition

Calories: 6 kcal 0% · Protein: 0.1 g 0% · Fat: 0.1 g 0% · Carbohydrates: 1.3 g 0% Dietary · Saturated Fat: 0 g 0% · Fiber: 0.6 g 2% · Sugar: 0 g 0% · Sodium: 5 mg 0%