This chai latte is packed with nutrient rich spices.
Don't be put off by the long list of ingredients, as it's totally worth it!
1 tablespoon cardamom pods
3 cinnamon sticks
1 tablespoon fennel seeds
1 heaped teaspoon ginger powder (if you like ginger, feel free to double this quantity)
1 teaspoon black peppercorns (if you want it to have an extra kick, double this quantity, or crush the corns)
7 star anise
1 tablespoon cloves
1 level teaspoon coriander powder
1/4 teaspoon grated nutmeg
Pinch of Himalayan salt
4 cups of redbush tea (made with two teabags)
2 cups dairy free milk (I used almond)
Optional: honey to taste
What to do:
Gather together all the spices.
Feel free to crush/grind or use the spices whole (I used them as indicated in the list above and the flavours infused beautifully, but you may want to grind some, or all of them. This will change the flavour).
Place the tea in a saucepan (I included the teabags to make it stronger).
Add the spices, turn the hob on to a low heat and allow to simmer gently for 5-7 minutes.
Remove from the heat and leave to infuse for a further 5 minutes.
The tea should be a rich dark colour and you'll be able to smell the spices. Perfect kitchen aromatherapy!
Using a sieve strain the spiced tea into a large teapot, separating the liquid from the teabags and spices.
Allow to cool slightly.
Add the two cups of dairy free milk to the tea blend. If you want it richer and creamier add more milk.
Serve topped with ground black pepper or a pinch of cinnamon.
Sit back and enjoy!
This makes one large pot, and will serve around six people.
Optional: To make extra use of the spices, pop them back into the pan, with the teabags and top up with boiling water. Leave to simmer again for a further five minutes. Then allow the blend to cool and place this 'tea only infusion' in the fridge.
It keeps for three days.
Here are pics of spices, simmering and tea straining...