Lemon Basil Milk Tea with Cardamom and Agave
Lemon Basil Milk Tea is a delicate springtime tea filled with light spices and aromatics. I created it as an alternative to winter masala chai, which I always miss when the weather gets warm. The flavor combination is a genuine delight, and you can use more or less of any ingredient to make it your own. Sip it warm, store it chilled, and gently reheat it whenever you want that happy, springtime feeling. I’m truly proud of this one, and I hope you find as much joy in making it as I do.
A Quick Tip: To bruise the basil leaves, gently roll them between your fingers or palms before adding them to the water. Your hands will smell like a garden in bloom! Also, to extract the most flavor from your spices (coriander seeds and cardamom pods), lightly crush them with the back of a spoon or using a pestle and mortar, just enough to crack them open rather than grinding them. This is optional but ideal!
Good luck, this one is filled with joy <3
The Recipe
Lemon Basil Milk Tea with Cardamom and Agave
Ingredients — yields 5 cups
2 cups (500ml) water
2 tsp coriander seeds (best if lightly crushed)
1 heaping tsp or 12 green cardamom pods (best if lightly crushed)
2 cinnamon sticks
12 fresh basil leaves, gently bruised
Zest of 1-2 lemons (don’t add juice!)
2 tbsp of loose lemon verbena tea or something similar. (If using tea bags, use 4 bags)
4 cups milk (I use light oat milk, dairy milk works too)
4 tbsp agave (recommended, but optional, adjust to taste)
1 tsp vanilla extract (recommended, but optional)
Tip
Use a lighter version of whatever milk you choose — it helps the flavor of the spices, aromatics, and herbal tea shine through more clearly. I use a semi or light oat milk. If you’re using dairy, 1% milk (semi-skimmed) is a great option.
Method
In a saucepan, bring 2 cups water to a boil.
Add the coriander seeds, cardamom pods, and cinammon sticks. Stir once to incorporate, then reduce the heat and let it simmer gently for 5 minutes.
Add the lemon verbena tea (loose leaf or bags), zest of 1 lemon, and bruised basil leaves. Stir again, and let it simmer gently for another 10 minutes, adjusting the heat to keep it from boiling.
Pour in the oat milk, agave, and vanilla extract, and add the remaining lemon zest, warming it through at a medium heat.
Let it simmer for another 10–15 minutes, maintaining a gentle simmer or just visible steam.
Strain the solids and serve when it’s cooled a bit. This tastes best when warm, not hot. Let cool completely before refrigerating. To reheat, warm gently on the stove without bringing to a boil.