Description
My variation on an authentic masala chai, this rich and delicious tea ups the satisfaction and flavour with the addition of burnt honey. View the video here.
Ingredients
Units
- 4 green cardamom pods
- 3–4 whole cloves
- 1–2 star anise (optional )
- 5–7 peppercorns (optional)
- 1.5 cups water
- 2 cm knob of ginger
- 1/2 cinnamon stick – split lengthwise (use your fingers to separate)
- 1–2 tablespoons loose leaf black tea, or 1–2 tea bags
- 2 cups milk of your choice – organic whole milk, almond milk, oat milk, soy milk, cashew milk, hemp milk.
- 60ml honey
Instructions
Burnt Honey
- Cook the 60ml honey until it starts to caramelise. Once the honey is dark, golden, and nearly smoking, add the water to stop the cooking process.
Chai
- Lightly crush the cardamom pods, whole cloves, star anise and peppercorns, and place them into a small pot.
- Add the caramelised honey mixture to the spices.
- Chop the ginger into slices and add to the pot along with the cinnamon and black tea.
- Bring to a boil and turn off the heat (don’t continue to boil the tea, it may get bitter) and let it steep for at least 10 minutes, or for several hours. The longer it steeps, the more intense the flavour!
- Add your choice of milk. Bring to a simmer once more, then turn off the heat.
- Strain into a chai glass or mug, and enjoy!
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Category: Drinks
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1
- Calories: 246.02kcal
- Sugar: 51.02g
- Sodium: 183.37mg
- Fat: 3.37g
- Saturated Fat: 0.2g
- Unsaturated Fat: 2,45
- Trans Fat: 0.01g
- Carbohydrates: 55.87g
- Fiber: 3.58g
- Protein: 1.63g
- Cholesterol: 0mg