Chai Tea
A spicy blend good as a hot drink served black, with milk, or chilled over ice in summer
24 split cardamom pods
2 tblsp fennel seeds
1 tsp whole cloves
1 tsp coriander seeds
1 tsp pink peppercorns
1 tsp black peppercorns
4 cinnamon sticks
1 cup black tea leaves
3 tblsp chopped crystallised ginger
- heat oven to 180°C
- spread cardamom pods, fennel seeds, cloves, coriander seeds, peppercorns and cinnamon sticks on a baking tray
- bake for 5 minutes
- allow to cool then lightly crush the spices using a pestle and mortar
- toss with the tea leaves and ginger until evenly combined
- package the chai mix into bags
- attach a note with directions to infuse 1 tablespoon mix in half a cup of boiling water
- optionally top with hot milk and sweeten to taste with honey
Makes about 1 ½ cups
