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Bon Appétit

Orange Peel Chai

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Photograph by Heami Lee, food styling by Maggie Ruggiero, prop styling by Sophia Pappas

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

2 clementines or 1 large orange
2 cinnamon sticks or 1 Tbsp. Burlap & Barrel cinnamon verum shavings
5 green cardamom pods, crushed
1 ¾" piece ginger, peeled, sliced
2 tsp. loose black or green tea or 2 tea bags
Lemon wedges and honey (for serving)

Preparation

  1. 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.

TagsHot DrinkBeveragesIndianSouth AsianAsianCardamomHerbs & SpicesCinnamonGingerGreen TeaTeaFallWinterEasyQuickSnackDairy FreeGluten FreeNut FreeVegetarianKetoNonalcoholicBon Appétit

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