Unlike my sister’s seasonal dishes, it is Winter here in Australia, and I am looking for warming and soothing foods. I must say that no drink better does that job than home-brewed chai tea. This recipe has been adapted over the years and first came from my sister and her trips to India. My husband has perfected the re-brewing stage using our coffee machine steamer to warm the tea and froth the milk. He has a technique which produces frothy, creamy tea of which I am yet to master. Not that I really want to find out quite yet.
tips
I use rooibos (red tea), rather than black tea as I find the black tea is too intense and overshadows the spice flavours. Also, rooibos is caffeine-free, so perfect for those who prefer no caffeine and it makes a great bed-time drink. I have experimented with using different flavoured rooibos teas, and as I usually have a variety on hand, I usually add 1 plain rooibos and 2 vanilla rooibos. Caramel flavoured if you can get it, is also very good.
WARMING SPICED CHAI TEA
ingredients
1L filtered water
4-5 slices fresh ginger (cut on the horizontal, so long slices)
9 whole cloves
15 whole cardamom pods
1 whole star anise (optional)
1 cinnamon stick
5 whole peppercorns
3 rooibos tea bags (I use organic, available from supermarkets/health food stores)
preparation
- Add all ingredients, except tea bags in a large saucepan. Cover and bring to boil. Simmer for 10 minutes.
- Turn off heat and add tea bags – let sit covered for at least 10 minutes. (I like to leave overnight for a more intense flavour).
- Strain, removing tea bags and spices. Serve with milk of choice and honey if desired.
Any leftover tea can be stored in a covered jug in the fridge for up to 3 days. Heat quantity as required.
Shared goodness from Donna