Clove Tea | Page 2 | Toptenplay

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Servings

1 serving

Herbal tea, in general, is often a disappointment. Bland, vaguely medicinal, forgotten on the corner of the desk. Not this one. Five cloves and some hot water, and you end up with something truly comforting — powerful, robust, and full of character.

Final result — A steaming cup of clove tea, with its golden honey and lemon zest — simple, comforting, effective.

In your cup, the liquid is a dark amber, almost coppery when the light passes through the glass. The scent rises even before you put your lips to it — warm, spicy, with that sweet and slightly camphorated undertone typical of cloves. On the palate, it prickles gently, a warmth that spreads slowly down the throat and lingers there for several minutes after the last sip. Nothing like those dull, lifeless infusions.

Why you’ll love this recipe

✓Ready in less than 15 minutes : No complicated prep, no special equipment. A small pot, some water, and five little cloves. That’s it. Even at 7 AM on a Monday, it’s doable.

✓A warmth that stays : Cloves create an internal warming sensation that lasts. Not just while finishing your cup — truly afterwards. Ideal for winter mornings when the radiator is trying its best but convincing no one.

✓A base for everything : Fresh ginger, cinnamon, chamomile, black pepper… This simple infusion accepts almost any spice. Adapt it based on what’s in your cupboard or your mood.

✓Ingredients you already have : Those cloves have been lying in the back of the cupboard since the last Béchamel sauce. The lemon is in the fridge. The honey is on the table. No need for a trip to a specialty store.

Ingredient Notes

Everything you need to prepare homemade clove tea: five cloves, honey, lemon.

Whole cloves : Take them whole, never ground. The powder loses its intensity in a few weeks and you’ll end up with a dull tea. Whole, cloves keep their essential oils locked away until the moment you heat them. Choose them very dark, almost black, with the small rounded bud intact on top — a sign they are fresh and still aromatic.
Filtered water : Hard tap water fights with the clove aromas and you will taste the difference in the cup. A simple filter jug is more than enough. No need for bottled mineral water.
Raw honey : If you want to sweeten it, avoid the transparent liquid honey from supermarkets — that one has nothing left to say. Choose a slightly thick, cloudy honey with character: thyme, acacia, or buckwheat depending on your preference. It softens the clove’s heat without overpowering it.
Lemon (optional) : A slice changes the balance of the cup. The acidity cuts through the spicy roundness and adds liveliness to the drink. It’s better to squeeze a bit directly into the cup rather than just letting a slice float on the surface without truly infusing.

Dry roasting — not mandatory, but really good

Put the five cloves in a small dry pan over medium heat. No oil, no water. Wait. After forty seconds to a minute, it begins — a warm, vanilla-like, slightly smoky scent that suddenly takes over the kitchen. That’s exactly what you want. The cloves will brown very slightly, almost imperceptibly. No more. Remove from the heat as soon as the smell is there, otherwise, it turns bitter and is hard to fix. This step isn’t in every version of the recipe, but it doubles the intensity of the infusion.

Water, cloves, and patience

Bring 250 ml of water to a boil, then turn off the heat. Drop the cloves in — you’ll hear a brief hiss upon contact with the hot water — and cover immediately. Important: steam carries away part of the aromas if you leave the pot open. Let it steep for seven to ten minutes. Seven minutes is subtle and floral. Ten minutes is full-bodied and bold. The water turns a dark golden color as you wait, like a light black tea. Choose according to the time of day and your mood.

In the cup

Strain the cloves through a small sieve while pouring. If you’re adding lemon, do it now, not during infusion. Same for honey: wait until the temperature drops a bit — around 60-65°C — otherwise you destroy what makes it interesting. Drink it hot. Clove tea is a drink for cold evenings, rough mornings, or returning home from the rain — not a beverage to sip lukewarm while scrolling through your phone.

Tips & Tricks

Do not exceed two to three cups a day. Cloves are powerful, and the eugenol they contain can become irritating in high doses. Two cups is the right balance.
For a gentler evening version, add a chamomile tea bag to the infusion at the same time as the cloves. Less spicy, more floral, and it really helps to decompress before sleep.
Used cloves can be steeped a second time — just extend the infusion to ten-fifteen minutes. The aroma will be less intense, but still there. No need to throw them away after just one use.

Close-up — The amber color of clove tea, deep and translucent — a real treat for the eyes before the palate.

FAQs

Can you drink clove tea every day?

Yes, at a rate of two to three cups maximum per day. Beyond that, the eugenol in cloves can become irritating to the gastric mucosa. In moderate, regular use, it is perfectly reasonable.

Can I use ground cloves instead of whole ones?

It’s not recommended. The powder infuses too quickly, resulting in a cloudy and often bitter drink that is hard to dose. Whole cloves release their aromas gradually for a much more balanced infusion.

Can you reuse cloves a second time?

Why you’ll love this recipe

Ingredient Notes

Dry roasting — not mandatory, but really good

Water, cloves, and patience

In the cup

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