serves
6
cook
15 minutes
difficulty
Easy
serves
6
people
cooking
15
minutes
difficulty
Easy
level
Ingredients
Chilli, cinnamon and cacao nib tea
- 60 g (2 oz/⅔ cup) cacao nibs
- 1 cinnamon stick
- 1 tbsp honey
- ½ tsp cayenne pepper
Turmeric chai
- 3 green cardamom pods, bruised
- 2 slices fresh ginger
- 1 cinnamon stick
- ½ tsp fennel seeds
- 1 slice fresh turmeric
- ½ tsp black peppercorns
- 1 tsp black tea leaves
- 250 ml (9 fl oz/1 cup) milk
- ½ tsp honey (optional)
Chilli Elixir
- 1 tbsp chamomile tea leaves
- 1 cinnamon stick
- 1 tsp fennel seeds
- 2 sprigs lavender
- 1 sage leaf
- zest of ½ lemon, in wide strips
- 1 tsp honey
Instructions
For the chilli, cinnamon and cacao nib tea, combine the cacao nibs, cinnamon, honey, cayenne pepper and 500ml (17 fl oz/2 cups) water in a small saucepan. Bring to a gentle simmer and cook for 10 minutes. Strain and serve warm.
For the turmeric chai, combine the cardamom pods, ginger, cinnamon, fennel seeds, turmeric and black pepper in a dry saucepan. Cook, stirring, over medium heat for 2 minutes or until fragrant and toasted. Add 250 ml (9 fl oz/1 cup) water and slowly bring to a simmer. Add tea leaves, milk and honey, and simmer for 30 seconds. Strain and enjoy.
For the chilli elixir, combine all the ingredients with 500 ml (17 fl oz/ 2 cups) water in a small saucepan. Bring just to a gentle simmer, then strain. Drink hot or cold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
