Chai-spiced tea recipe

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

  • Serves 8
  • 10 mins to prepare and 10 mins to cook
  • 65 calories / serving

Ingredients

  • 2.5cm (1in) unpeeled ginger, sliced
  • 6 green cardamom pods
  • 2 cinnamon sticks
  • 8 cloves
  • 6 Darjeeling tea bags
  • 250ml (8fl oz) milk
  • 100g (3 1/2oz) golden caster sugar, or to taste

Each serving contains

  • Energy

    280kj
    65kcal
    3%
  • Fat

    1g 1%
  • Saturates

    0g 2%
  • Sugars

    15g 16%
  • Salt

    0g 1%

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

Method

  1. Place the ginger and spices in a heavy-based saucepan and bruise with the end of a rolling pin to release their flavours.
  2. 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.
  3. 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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