Warming Spiced Chai Recipe
Masala Chai is a traditional Indian roadside drink served in small glasses. Its sweet, spicy and absolutely delicious and the spices used all have some digestive benefits too.
Makes 2 servings
8 Cardamom Pods
6 Black Peppercorns
1 stick cinnamon (or 1/2 tsp ground)
A pinch of fennel seeds
Thumb sized piece fresh ginger.
2 tsp loose leaf tea or a regular tea bag
200ml regular or plant-based milk (oat is a good choice)
2 tsp sugar (or to taste)
A grind of black pepper if you like it spicy.
Bash the ginger with a rolling pin or the pestle from a mortar & pestle, until it has broken into a couple of pieces and is soft. Next bash the cardamom pods so they split and break the cinnamon stick (if using) in half. Put 250ml water in a saucepan on the heat and add all the spices. Bring to the boil, add the tea and the sugar. If using a cows/goats milk add it at this point, if using a plant based milk wait a bit longer as they can sometimes split when boiled. Boil the chai for 2-3 minutes or until the liquid has reduced a bit. If using a plant-based milk, reduce the heat before adding the milk and warm through before serving. If you like it spicy you can add a grind or two of black pepper before straining the chai through a sieve into a jug and serving immediately in a small cup.