Ingredients
- 720 ml water
- 360 ml whole milk
- 4 black tea bags or 8 g loose tea
- 4 green cardamom pods, crushed
- 4 cm fresh ginger, sliced
- 1 cinnamon stick
- 4 cloves
- 80 ml Quebec maple syrup
Method
- Simmer the water with cardamom, ginger, cinnamon, and cloves for 8 minutes.
- Add the milk and tea; simmer gently for 4 minutes.
- Strain into warmed cups and stir in the maple syrup.
- Serve hot.
Conversion and rationale
Original sweetener (classic version): 65 g granulated sugar
Conversion used: Use 80 ml maple syrup for 65 g sugar; reduce the original 1.2 litres of total liquid by 60 ml. No oven adjustment applies.
Why Quebec maple syrup: Maple adds caramel depth that suits black tea and warm spices. It replaces refined sugar with a distinctly local Québec ingredient and a small amount of naturally occurring minerals.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →