Drink
Sri Lankan Spiced Tea with Curry Leaf and Ginger (Kola Kenda-Inspired Infusion)
Original name: Sri Lankan Tea with Curry Leaf and Ginger
About this dish
A bold, warming brew that blends black tea with the unexpected, savoury punch of fresh curry leaves and sri lankan ginger. This drink draws on Sri Lanka's curry leaf traditions, where the leaf inspires more than just curries.
Ingredients
UK and US measurements are both included for every recipe.
Ceylon black tea leaves or 2 black tea bags
other2 tsp (5 g) loose leaf or 2 tea bags
Imperial measurement: 2 tsp (0.17 oz) or 2 tea bags
Fresh curry leaves, lightly bruised
herb6–8 leaves
Fresh ginger, thinly sliced
spice1.5 cm (0.6 in) piece, about 5 g
Imperial measurement: 0.6 in piece, about 5 g
Water
liquid400 ml
Imperial measurement: 1¾ cups
Coconut milk or dairy milk
dairy60 ml
Imperial measurement: ¼ cup
Sweetener of choice (honey, jaggery, or sugar)
seasoning1 tsp, to taste
Method
Bruise the aromatics
1 minLightly crush the curry leaves and ginger with the back of a knife, a pestle, or your fingers until fragrant and slightly glossy.
Simmer the infusion
6 minAdd water, bruised curry leaves, and ginger to a small saucepan. Bring to a rolling boil over high heat, then reduce to a lively simmer for 4 to 5 minutes.
Steep the tea
3 minRemove the saucepan from heat. Add the black tea leaves or teabags and steep for exactly 3 minutes; strain immediately or remove bags.
Finish and serve
2 minPour into mugs. Stir in coconut milk or dairy milk if using, and sweeten to taste. Serve immediately, very hot.
Equipment
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Nutrition facts
Tips
- Crush the curry leaves just before steeping, the oils fade quickly after bruising.
- Use Ceylon black tea for a brisk, malty backbone, but any robust black tea will work.
- Keep the steep time short at 3 minutes to avoid a bitter, overly astringent cup.
- If you want an extra savoury note, drop one fresh curry leaf straight into each mug to serve as a garnish.
Serving suggestions
- French toast with jaggery syrup, Manioc or cassava crackers, A slice of buttered toast.
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Recipe by
Arjun Shah
Specialises in Indian cuisineArjun Sharma makes paneer tikka that he grills on a open flame. He is a pyromaniac with good taste.
Describe yourself in three words: Fiery, smoky, loves fire.