The ultimate winter warmer

I’ve been making this chai on repeat for the last couple of weeks. Chai tea bags you can pick up at the shop just don’t pack the same punch as this gorge concoction - like, the spices lose their flavour completely. Making your own is far more satisfying and delicious. It keeps well in the fridge for about 4 days, and it’s good both hot or cold. Obvs in the winter time, it’s more ideal to warm it up but also don’t let me dictate your choices.

Recipe / serves 3

Ingredients

300ml milk of your choice

250ml water

1 heaped tbsp of loose black tea

25g granulated sugar or maple syrup

1 cinnamon stick

1/4 tsp black peppercorns

1 tsp cardamom pods

2 whole cloves

Pinch of salt

Method

Grab a pestle and mortar, and pound up your spices. No need to bash them into a fine powder, you just want to break them up into slightly smaller pieces to allow them to infuse into the liquid a little easier.

Add your crushed spices to a pot, with the milk, water, sugar and loose black tea.

Bring to a boil over high heat, then remove from the heat for about 2 minutes. Repeat twice more,

Remove from the heat completely, and allow the mixture to steep for about 5 minutes before straining. Adjust the sweetness with a little extra sugar if needed.

Serve in glasses, hot or cold. Add some extra milk if you feel it needs it.

Notes

Allow the chai to cool before storing any leftovers in the fridge. It’ll keep for about 4 days.