The natural sweetness of sugar cane juice is a nice additive to Darjeeling tea spiced with warm ginger and citrusy lemon.
2-inch ginger, peeled and crushed
4 to 6 Darjeeling teabags
1 cup freshly squeezed
sugar cane juice
Juice of 2 lemons
Mint sprigs for garnish
Combine 4 cups water with the ginger in a saucepan and bring to a boil over high heat. When the water is boiling, add the teabags. Remove the pan from heat, cover and keep aside for 2 minutes to let the flavours steep. Discard the teabags. Add the sugar cane juice and lemon juice to the tea. Place a sprig of mint in each cup and pour the hot tea over it. Serve immediately.