A winter necessity. Chai made from scratch, with all of it's essential elements.
This is something that makes our home feel like our home. As it starts to get cold and throughout winter, we often have a pot of this on the stove to keep us warm and share with friends. It is full of warming spices and de-congestive ginger (which we harvested off our little plant - see above).
Makes 1.2 ltrs.
In our house, Matt is the master of this recipe. He has fond memories of spending time with India's charismatic Chai Wallah's, sweating beside cauldrons of the thick bubbling liquid over open fires. The key to the real chai flavour is making sure that you get the mixture to a rollicking boil just before straining - that heat changes everything. Do this and you too will be Chai master.
2 cinnamon sticks
1 sliced knob of ginger
8 cardamom pods
5 star anise
1 tsp cinnamon
A pinch nutmeg
A pinch salt
1 tbsp rapadura sugar or unprocessed honey
3 tsp black tea
600ml milk (use whatever milk your heart desires - we use our raw cows milk)
- Add everything to pot, except for the milk, black tea and sugar/honey. Bring it to the boil and simmer, covered for 15 minutes.
- Add milk, black tea and sugar/honey to the pot. Slowly bring to the boil over medium heat, stirring constantly to avoid sticking (takes approx. 5-10min).
- Continue to boil gently for 1 minutes then remove from the heat and strain.
Serve and enjoy or place back on the stove and keep warm for drinking throughout the day.
Sweeten to taste.