Homemade masala chai tea
- 12 green cardamom pods (lightly cracked)
- 1 tsp fennel seed
- 1 tsp pink peppercorns
- 1 piece star anise
- 1 tsp coriander seeds
- 1/2 tsp cloves
- 2 cinnamon sticks
- 3 tbsp Assam or Ceylon loose tea leaves
To brew (per serving)
- 1 tbsp chai mixture/teabag
- 2 cups of water
- Splash of milk (optional)
- Honey to taste
During colder months, there is nothing more comforting than a big, steaming hug in a mug. This homemade masala chai tea is perfect if you’re trying to cut down on caffeine gradually as part of healthier lifestyle, or simply as a hot drink alternative to keep in your cupboard and enjoy as a warming, aromatic brew.
- Preheat the oven to 200°C/400°F/gas mark 6. Arrange the spices on a baking tray, and place in the oven for five minutes to release the flavours.
- In a pestle and mortar, grind up all the spices lightly (you may need to break up the cinnamon sticks with your hand first).
- If you like, create your own teabags by cutting out squares of material, filling with 1 tbsp of the chai mixture and securing tightly with a piece of string. Otherwise keep your mix in a Kilner jar until ready to use.
- In a saucepan, bring the water to the boil and add in the chai mixture (or teabag if already made up). Let it steep for five minutes.
- Remove the mixture from the heat and pour into a mug through a fine mesh sieve. Add in the milk and honey if using.
- Fennel seeds are rich in antioxidants
- Cinnamon can help soothe vomiting, diarrhea and even the common cold