Things are getting real spicy over here… That’s right, today I’m sharing the most delicious homemade Chai Tea recipe.
Recently in one of my university classes we discussed the properties of spices and how underrated they are. Although gaining clinical evidence (evidence on how it interacts within the body) can be tricky, studies in-vitro (studies that have been performed on isolated cells) have shown spices to have lots of amazing bioactive properties. Although we can’t yet say that these spices will react in the body the same way they do in-vitro, these findings are still very promising! So with that said, I love to regularly include spices (and herbs) into my diet and what better way to do so than chai tea.
The recipe that I’m sharing with you today is one that my Mum showed me. The ratio of spices listed below create such a delicious blend, but you’re also welcome to adjust them or add different spices. This recipe also gives you several serves, so we’ll store it in a large thermos and drink it throughout the day.
What you need.
4 cups of water
1 cup of milk (your preference)
Piece of ginger, approximately 2cm long
1/2 teaspoon of cardamom seeds (if using cardamom pods, use about 4)
1/2 teaspoon of fennel
1 cinnamon stick
4 black tea bags
Note: Feel free to adjust the ratio of spices or add in different ones. You can also add in honey for sweetness.
How to make it.
Place water into a pot and while bringing to a simmer, add finely chopped ginger root.
Crush the cinnamon stick in a mortar and pestle and then lightly crush cloves, cardamom and fennel. Place in the pot.
Simmer for 10 minutes and then add one cup of milk and suspend 4 tea bags into the pot. Leave it to simmer until it has reached the desired temperature and then take off heat.
Strain liquid and store in a thermos to keep warm. It will make about 4-6 cups depending on the size of the cup.