📝 About This Recipe
Discover the soul-soothing essence of Ethiopia with this traditional Koseret tea, a fragrant herbal infusion centered around Lippia abyssinica. Known for its citrusy, minty, and slightly earthy profile, Koseret is the same botanical that perfumes the famous Ethiopian spiced butter (Niter Kibbeh). This restorative beverage offers a complex bouquet of flavors that is both calming and deeply refreshing, representing the warm hospitality of an Ethiopian home.
🥗 Ingredients
The Herbal Base
- 3 tablespoons Dried Koseret leaves (crushed slightly to release oils)
- 4 cups Water (filtered preferred)
- 4-5 pieces Fresh Mint leaves (optional, for a bright finish)
Traditional Aromatics
- 1 inch Fresh Ginger (peeled and thinly sliced)
- 1 piece Cinnamon stick (Ceylon cinnamon preferred)
- 3 pieces Green Cardamom pods (lightly bruised)
- 2 pieces Whole Cloves
Sweeteners and Enhancements
- 2-3 tablespoons Wildflower Honey (to taste)
- 1/2 piece Lemon (sliced into rounds for garnish)
- 1 tablespoon Brown Sugar (optional alternative to honey)
👨🍳 Instructions
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1
Begin by rinsing your dried Koseret leaves under cold water in a fine-mesh strainer to remove any dust or debris from the drying process.
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2
In a medium-sized stainless steel pot or a traditional clay pot, bring 4 cups of filtered water to a rolling boil over high heat.
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3
Once boiling, add the sliced ginger, bruised cardamom pods, cinnamon stick, and cloves to the water.
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4
Reduce the heat to medium-low and allow the spices to simmer for about 5 minutes. This 'pre-decoction' ensures the woody spices release their full flavor profile.
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5
Add the prepared Koseret leaves to the simmering spiced water. Use a wooden spoon to submerge the leaves completely.
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6
Cover the pot with a tight-fitting lid. This is crucial to prevent the volatile aromatic oils of the Koseret from escaping with the steam.
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7
Continue to simmer the tea on low heat for another 5 to 7 minutes. The water should take on a golden-amber hue.
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8
Turn off the heat. If using fresh mint, toss the leaves in now and let the tea steep, covered, for an additional 3 minutes.
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9
Place a fine-mesh strainer over a teapot or individual serving cups and carefully pour the tea through to catch the leaves and whole spices.
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10
Stir in your honey or sugar while the tea is still hot, adjusting the sweetness to your personal preference.
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11
Garnish each cup with a fresh lemon slice or an extra sprig of mint for a beautiful presentation.
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12
Serve immediately while steaming hot, encouraging guests to inhale the aromatic vapors before their first sip.
💡 Chef's Tips
If you cannot find Koseret, a blend of dried lemon verbena and a pinch of dried oregano is the closest substitute. Avoid boiling the Koseret on high heat for too long, as it can develop a slight bitterness; a gentle simmer is key. For a stronger medicinal tea, bruise the ginger more aggressively to release more gingerol. Koseret tea is naturally caffeine-free, making it an excellent evening drink for relaxation. Always store your dried Koseret in an airtight container away from direct sunlight to preserve its delicate citrus aroma.
🍽️ Serving Suggestions
Pair with 'Dabo' (Ethiopian honey bread) for a traditional afternoon snack. Serve alongside a plate of roasted barley (Kolo) for an authentic Ethiopian texture contrast. Enjoy as a palate cleanser after a heavy meal of Doro Wat and Injera. This tea can be chilled and served over ice with extra lemon for a refreshing summer cooler. Serve in small glass tea cups to showcase the beautiful amber color of the infusion.