MASALA CHAI TEA RECIPE

MAKES ENOUGH FOR 5–6 TEAS

10g (2 teaspoons)

cardamom pods

30g (1oz) cinnamon stick

10g (2 teaspoons) ground

ginger

5g (1 teaspoon) cloves

10g (2 teaspoons) whole black

peppercorns

Weigh out all the spices and combine using a pestle and mortar or spice grinder. You do not want to break these spices to a powder, so pound or pulse them until they are broken down but still visible as shards and scraps. Decant the mix to an airtight container and store in a cool, dark place until ready to use. The spice mix will last, properly sealed, for up to 3 months.

To prepare two Chai lattes, add 2 heaped teaspoons of your Chai spice mix and 2 teaspoons (5g) Assam black tea to 240ml (8½fl oz) milk and 1½ teaspoons light brown sugar. Combine these ingredients in a saucepan and place over a medium heat. Bring to the boil, taking care the milk doesn’t boil over, then reduce the heat to a low simmer and steep for 5 minutes, stirring occasionally.

You can, of course, drink the latte as it is. For the full effect, however, simply pour your Chai into a cafetière and plunge enthusiastically up and down until it has doubled in volume, giving you a perfectly frothed latte. Divide between two cups and enjoy.

THIS IS A RECIPE FROM EMILIE HOLMES’ GOOD & PROPER TEA