Chai becomes my favourite cup at this time of year. Such a warming, nourishing drink – it’s perfect for wintery days. I’ve tried lots of pre mixed teas but none comes close to own made.
Before we carry on – let’s talk about milk because the milk maketh the chai! Creamy fat is a chai essential. Whole milk is the cats pajamas. If you can’t have dairy, I find a 50/50 rice + coconut milk mix perfect. (Trade Aid Coconut Milk is the best – thick, creamy and additive free) Nut milk is a no go for me, no matter how gently I simmer it always splits and curdles!
1 mug of winter chai
4cm cinnamon stick
4 green cardamon pods
good pinch fennel seeds
3 black peppercorns
2 whole cloves
Crush all the dry spices under a rolling pin or with a mortar and pestle. Make up a bulk batch for tired days when you don’t have the energy for this extra step.
Put the spices into a small pot with
1c milk
1/2c water
2 tsp fresh grated ginger
1 big tsp black tea or a lovely organic tea bag
Gently bring to a simmer until the brew is as dark as you like it (3 – 5 minutes), then strain into your favourite mug over a big spoon of honey.
Use more cinnamon or less ginger and so on. Chai is forgiving – have a play. This here recipe is just how I like it.