Name: Spicy Chai Latte
Ingredients: 250 ml Water; 2 Tea Bags (or 10ml Loose Leaf Black Tea); 1 Star Anise; 1 Stick of Cinnamon; 4 Green Cardamom Pods (Bruised); 2 Peppercorns; 4 Whole Cloves; 3 Thick pieces of ginger root (fresh and bruised); 10 ml Honey (or sweetener); 1 pinch Ground cinnamon (to serve); 60 ml Warm Milk (You can froth it too)

Rating

Yields1 Serving

250 ml Water

2 Tea Bags (or 10ml Loose Leaf Black Tea)

1 Star Anise

1 Stick of Cinnamon

4 Green Cardamom Pods (Bruised)

2 Peppercorns

4 Whole Cloves

3 Thick pieces of ginger root (fresh and bruised)

10 ml Honey (or sweetener)

1 pinch Ground cinnamon (to serve)

60 ml Warm Milk (You can froth it too)

In a medium pot, place water, tea bags and all the spices except the ground cinnamon.

Bring the water to the boil and boil for two minutes. Remove from the heat.

Allow to stand for two more minutes.

Remove the tea bags if using (loose leaf tea can remain in the pot)

Stand for a further 15 to 30 minutes . Taste half way through to test for depth of flavour.

If the tea is too cold, warm gently on a low heat again. Do not boil.

Strain the tea into a large mug and add honey and milk.

Serve hot with ground cinnamon dusted on top.

CategoryDrinksCooking MethodStovetopTags#bakewithgrace, #chai, #chailatte, #cinnamon, #drinks, #gracestevens, #indiantea, #recipe

Ingredients