MASALA CHAI
Masala chai is a spiced tea originating from India; think tea elevated to the next level. It is both superb when winding down after a meal, and a healing balm when you're feeling unwell with the warmth of fresh ginger and spices, I urge anyone who's not tried making it to have a go - it does require quite a few whole spices, but feel free to leave what you don't have out and make it to your own preference.

INGREDIENTS

Serves 1

200ml hot water, from a recently boiled kettle

200ml milk of your choice, I use oat

1 teabag (a strong black tea or vanilla tea will work well here; if your tea isn't super strong feel free to use 2 bags)

4 thin slices of fresh ginger

5 whole black peppercorns

5 cardamom pods, bruised (this simply means crush them with the back of a spoon - this helps them to release their fragrant seeds as they boil)

3 whole cloves

1 star anise

A few shards of cinnamon bark

Sweetener to taste - I like to use 1tsp of sugar or honey

METHOD

1

Place all of the ingredients (apart from the sweetener) into a large saucepan, and set over medium-high heat. Bring to a vigorous bubble, and allow to bubble away ferociously for about 4 minutes - do keep an eye to ensure it doesn't spill over and adjust the heat as necessary.

2

Remove from the heat and allow the bubbles to subside. Add your sweetener of choice and stir through. Taste to ensure it is to your liking - if it's not strong enough, you may steep it for a bit longer, or if it is not sweet enough, you may wish to add more sugar.

3

Strain the tea into a mug through a fine mesh sieve to avoid getting any whole spices in your tea. Then, it's ready to serve!

icheffedit Tip #1

Don't be afraid to let this bubble away - this tip was recommended to me by a friend of mine and it helps to intensify the flavours.

icheffedit Tip #2