Well, winter is finally upon us. After a crazy hot summer, I’ve been looking forward to more rainy days, woolen jumpers and cups of tea.
If you have read my post on teapot’s, you will know that I am a huge lover of tea! A few years ago I started making my own chai tea from whole spices, dry roasted, ground and blended with fresh tea leaves. It's a fantastic stomach settler, and with fresh ginger and honey, it works a treat when fighting off colds and flu's.
If your on the West Coast of Australia, you may want to batten down the hatches and make yourself a cup of chai and wait for the weather to abate. (Good luck everyone!)
Chai Tea 1 Cinnamon Stick 1 teaspoon of corriander seeds 1/2 teaspoon of black peppercorn 1/2 teaspoon of fennel seed 14 cloves 3 star anise pods 14 green cardamon pods 1/4 teaspoon of ground nutmeg 1/2 cup of fresh black tea leaves (I used Boh Tea from Sabah, Malaysia but you could use any loose black tea)
- Place a skillet on your stove on high. Once it’s very hot dry roast your whole spices, (first eight ingredients). The spices should start to smell aromatic very quickly. Don’t let the spices burn; you really only need to roast them for about a minute.
- I use an electric spice grinder to grind the spices down finely - you could also use a pestle and mortar.
- Combine the ground dry roasted spices with your black tea & ground nutmeg and store in an airtight container.
Brewing Methods You could brew your chai the traditional way; in a pot on the stove with about 500mL of milk (of your choice) with a few slices of fresh ginger, a dash of honey and about 3 tablespoons of chai tea.
However, I like my chai brewed in a plunger with boiled water, about 3 slices of fresh ginger, a tablespoon of honey and finished with a dash of frothy milk, (I use my coffee machine to froth the milk). I don’t like really milky chai, it’s a little heavy on the stomach for me.
You could also nuke some milk in the microwave, then pour into a plunger with your tea and allow it to seep for 5 minutes. Enjoy!