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Chai-spiced tea recipe

5 ratings

Warm up with this spicy Indian chai-spiced tea, brimming with the deep flavours of aromatic ginger, cardamom, cinnamon and cloves. See method

Ingredients

of the reference intake
Carbohydrate 14.8g Protein 1.5g Fibre 1g

Place the ginger and spices in a heavy-based saucepan and bruise with the end of a rolling pin to release their flavours.
Add 1.5 litres (2 1/2 pints) cold water and bring to the boil, reduce the heat to low and simmer very gently for 10 minutes. Remove from the heat, add the 6 Darjeeling tea bags and leave to steep for 5 minutes.
Remove the tea bags, add the milk and sugar to taste and return to the heat. Bring back to a gentle simmer, whisking constantly to dissolve the sugar. Strain into warmed cups and serve hot.