Chai tea

Chai tea

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I am an avid tea drinker.  Not of powdered leftovers packaged into tea bags masquerading as tea.  Oh no – only tea of the lose-leaf variety can be found on the shelves of my kitchen! It is the ritual of tea-making that I find so compelling.  Selecting the tea, warming the pot, steeping the leaves, choosing the tea cup/mug/glass (my selection of tea drinking vessels is as vast as my selection of tea), pouring the tea, and finally sitting down to enjoy a steaming hot cuppa.  Discussing such rituals whilst sharing perfectly brewed cups of Lady Grey (a flat favourite), my flatmate Chi ventured to suggest I might be a tea snob.  He’s right.  There is no denying it.  But I don’t mind.

When the team chose spices as this month’s theme, I couldn’t resist sharing this recipe for Chai tea.  We make this at the flat in a very haphazard sort of way, throwing in whichever spices take our fancy.  As a consequence the flavours change subtly every time it is served so that sometimes it is quite spicy, and at other times more sweet.  I have to admit though, I think my brother Tim makes the best brew.  The flavours in his Chai are always perfectly balanced and it is always just sweet enough.  The last time Tim made Chai I watched over his shoulder and made a mental note of the ingredients.  So really this recipe is his.

Ingredients

Makes 2 cups
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1 cup water
1 cup milk
1/2 tsp cardamom seeds
1 star anise
1/2 tsp ground cinnamon
1/2 tsp cloves
4tsp peppercorns
1/2 tsp ginger, freshly grated
1 1/2 tbsp honey, or to taste

Method

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1. Combine all ingredients in a pot and simmer for 15 – 20 minutes. It is important you leave it to simmer for this suggested time as it allows the spices to develop and infuse.
 


5 thoughts on “Chai tea”

  • Are the peppercorn in the recipe the type of peppercorn used in a peppercorn mill? Sounds like a silly question, but I really don’t know because I can’t imagine
    real pepper in a drink.

  • Hi Cat,
    Yes, the peppercorns in this recipe are the same ones that you’d find in a pepper mill. It works because it is being combined with a mix of spices which really compliment each other. The peppercorns don’t stand out on their own, instead they add a spicy note to this delicious drink.
    I hope you enjoy it!
    Emma

  • Hi!
    Thank you for the recipe! 🙂
    How did you get the froth?! I am forever trying to froth my coffees and teas.

  • Hello!
    Sorry for the VERY slow reply to your lovely message. I used a wee milk frother to get my milk like that. It consists of a glass beaker with an airater inside it which you pump up and down to get air into the milk. You can buy them in homestores.
    Good luck and happy baking!
    Emma

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