serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 10 cardamom pods
- 1/2 cinnamon quill
- 4 cloves
- 4 pepper corns
- 2 star anise petals
- 1/2 vanilla pod
- 1/2 tsp fresh grated ginger
- 4 tsp CTC black tea leaves
- 4 tsp jaggery
- 700 ml water
- 300 ml milk (of your choice)
Instructions
1. Preheat a small, heavy-based pan over medium heat. Once heated, lower the heat to the lowest setting, then add the dried spices. Dry roast for about 30 seconds, or until you notice the fragrant aroma. Be careful not to overcook or burn the spices, as this can make the chai taste bitter.
2. Allow the spices to cool, then transfer them to a pestle and mortar. Crush them into small, even pieces and set aside.
3. In a saucepan, add 3 cups of water over medium heat. Add the fresh grated ginger, crushed spices and heat for 1 minute. Then, add the tea, simmer for about 2 minutes, then add the sugar.
4. Pour in 1 cup of milk and bring the mixture to a rolling boil, stirring continuously. Lower the heat and let it simmer for another 3 minutes, or until the colour deepens to a rich caramel.
5. Allow the chai to cool for a minute before straining it into a heatproof jug. Pour the chai back into the pan through the strainer. Repeat this process a few times to aerate the chai.
8. Serve hot, ideally alongside Indian rusks or savory snacks.
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.
