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Spiced chai tea


4 English breakfast tea bags
2 cinnamon sticks
4 cloves
1 teaspoon ground ginger
600 ml milk
1 whole nutmeg , for grating
honey , or maple or agave syrup


Place the tea bags, cinnamon, cloves, ginger and milk into a small pan, grate in two-thirds of the nutmeg and add 350ml of water.

Give it a stir and place over a medium-high heat.

Gently bring to the boil, then reduce the heat and simmer for 12 to 15 minutes to allow the flavours to infuse.

Strain into a teapot or straight into cute little heatproof glasses. Serve with a drizzle of honey, agave or maple syrup to sweeten, if you like.

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