Chai lattes on offer at cafes tend to be quite sweet and sugary. This recipe however has all the flavour of a chai latte with non of the sugar. It’s refreshing served cold in the summer with ice and hot during the winter months. It will keep for 3-4 days in the fridge, and can be easily warmed in the microwave or on the stove as needed.
- Prep: 25 Minutes
- Portions: 4 Cups
Ingredients:
- 2 cinnamon sticks
- 8 cardamom pods
- 15 black peppercorns
- 6 whole cloves
- 3 star anise
- 1-2 bay leaves
- 1 thumb ginger, sliced
- 1L milk (or unsweetened soy milk)
- 4 black tea bags
Method:
- In a small frying pan, heat the cinnamon, cardamom, peppercorns, cloves, star anise and bay leaves over a medium heat for 1-2 minutes until fragrant
- Remove from the heat and transfer to a medium sized saucepan
- Add the milk and bring to a gentle simmer
- Simmer for 2 minutes before turning off the heat and adding the tea bags
- Allow the tea bags to steep for 5 minutes before discarding
- Strain and serve immediately if you would prefer a hot tea, or allow to cool before transferring to a glass jug and further chilling for at least 30 minutes in the fridge
- Serve over ice if having it cold
