Wednesday, August 22, 2012


Perfect for these last days of cold nights...



  • 2cm-piece of fresh ginger, peeled
  • 1 cinnamon stick
  • 1 dried bay leaf
  • 1 tsp cardamom seeds
  • 1 tsp black peppercorns
  • 1/2 tsp fennel seeds
  • 5 whole cloves
  • 750ml (3 cups) water
  • 1/4 cup black tea leaves
  • 125ml (1/2 cup) milk
  • Brown sugar or honey to taste


  1. Place ginger, cinnamon, bay leaf, cardamom seeds, peppercorns, fennel seeds, cloves, and water in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to low and simmer for 5 minutes to develop the flavours.
  2. Add black tea leaves to the spice mixture and set aside for 5 minutes to infuse. Strain the tea leaf mixture through a fine sieve into a large heatproof jug. Discard the tea leaves and spices. Return the tea to the pan. Stir in milk. Place the mixture over low heat and stir until heated through.
  3. Pour the chai among heatproof serving glasses or teacups and stir in brown sugar or honey to taste. Serve.

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