Ingredients
- 3 cardamom pods.
- 3 cloves.
- 3 peppercorns.
- 3 star anise or 1 teaspoon fennel seeds.
- 3 cm pieces ginger, finely chopped (I leave the skin on) or 1 tbs dried ginger root.
- 1 teaspoon ground liquorice root, optional.
- 1 cup milk of your choice.
- 1/4 cup loose organic rooibos tea.
Directions
- 1. Using a mortar and pestle, lightly crush the cardamom, cloves, peppercorns and star anise (alternatively, leave them whole).
2. Tip the crushed spices into a saucepan and add the ginger, liquorice root (if using) and 3 cups of water. Bring to the boil, then reduce the heat and simmer for 4 minutes.
3. Take the saucepan off the heat and let steep for 4–5 minutes. Add the milk and rooibos tea and add back to the heat and bring back to the boil. Remove from the heat, cover and steep for another 5 minutes. Strain and serve.
Note
Try these delicious variations:
- To make an iced version, omit the milk and place the chai in the fridge overnight to steep further. Strain the concentrate, then serve over ice with cold milk.
- To make a mocha chai version, stir in 2 tablespoons raw cacao powder at the end.
- For a super-fun treat, blend the strained hot milky chai with 4 tablespoons almond spread.
Doing some entertaining and looking for a special beverage? This recipe is perfect for a treat and will impress all your friends.
Ingredients
- 3 cardamom pods.
- 3 cloves.
- 3 peppercorns.
- 3 star anise or 1 teaspoon fennel seeds.
- 3 cm pieces ginger, finely chopped (I leave the skin on) or 1 tbs dried ginger root.
- 1 teaspoon ground liquorice root, optional.
- 1 cup milk of your choice.
- 1/4 cup loose organic rooibos tea.
Directions
- 1. Using a mortar and pestle, lightly crush the cardamom, cloves, peppercorns and star anise (alternatively, leave them whole).
2. Tip the crushed spices into a saucepan and add the ginger, liquorice root (if using) and 3 cups of water. Bring to the boil, then reduce the heat and simmer for 4 minutes.
3. Take the saucepan off the heat and let steep for 4–5 minutes. Add the milk and rooibos tea and add back to the heat and bring back to the boil. Remove from the heat, cover and steep for another 5 minutes. Strain and serve.
Note
Try these delicious variations:
- To make an iced version, omit the milk and place the chai in the fridge overnight to steep further. Strain the concentrate, then serve over ice with cold milk.
- To make a mocha chai version, stir in 2 tablespoons raw cacao powder at the end.
- For a super-fun treat, blend the strained hot milky chai with 4 tablespoons almond spread.