A nice cup of Chai
My ideal way to start the day is, hands down, with a hot cup of chai tea. I love all kinds of tea but chai is my morning go to and I always have a full tin of chai teabags in my cupboard.
When the weekend comes around, however, I elevate my chai indulgence to the next level with my spicy homemade chai. This tantalises the taste buds with the delicious warmth of cinnamon and ginger, the deep and meaningful notes of cardamom and clove and is kicked up a notch with black peppercorns.
As this simmers away on the stove the house is infused with its deliciously comforting fragrance. For a morning cuppa verging on a hug in a mug, I sometimes make this with half water, half milk. I always add a generous spoonful of golden honey.
Try playing around with all of these ingredients, adding more of things you love or pulling back on the elements you aren’t so keen on.
Homemade Chai Tea
Makes 2 big mugs
- About 700ml water
- 1 cinnamon stick, snapped in half
- About 2cm of ginger, sliced
- 3 or 4 cloves
- 5 peppercorns
- 4 cardamom pods, gently bashed to release their inner aromas
- 1 teabag (black tea is perfect for this but Rooibos also works well)
- Put all of your ingredients in a saucepan and bring to the boil.
- Pop a lid on your pan and simmer for at least 5 minutes. I like to leave it a little longer but 10 – 15 minutes should do it.
- Add your teabag, turn off the heat and leave for 3 – 4 minutes to steep.
- For a little morning sweetness you can add honey or sugar. Remember to use a tea strainer to pour into your cup. You can serve with or without milk (plant or dairy).
- Retreat to a cosy spot, sip and let the warming spices wash over you.