To make the best chai, combine 250ml milk of your choice with 2 tbsp sticky chai masala in a saucepan. Simmer for 5 minutes. Strain to serve
Ingredients
Cooking Instructions
Download PDF1
Using a mortar and pestle, pound the cardamom, star anise, cloves, cinnamon, allspice, fennel seeds and black peppercorns until broken into small pieces but powdered.
2
Combine the spices, including the nutmeg, with the loose-leaf tea and grated ginger.
3
Place the honey (or maple syrup), lemon juice and vanilla extract in a small saucepan over low heat and stir to combine. Once warm, pour the honey mixture over the tea mixture and stir well.
4
Pack the sticky chai masala into a clean and dry container and chill for up to one week.
