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