Chai-spiced tea recipe
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
- Gluten-free
- Vegetarian
Ingredients
- 2.5cm (1in) unpeeled ginger, sliced
- 6 green cardamom pods
- 2 cinnamon sticks
- 8 cloves
- 6 Darjeeling tea bags
- 250ml milk
- 100g golden caster sugar, or to taste
Each serving contains
- Energy
- 280kJ 65.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 15g
of the Reference intake
Carbohydrate 14.8gProtein 1.5gFibre 1.0g
Method
- 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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