- 4 teaspoons of fennel seeds
- 5 cardamom pods, crushed with mortar and pestle
- 3 black cloves
- 5 black pepper corns, crushed
- half a stick of cinnamon
- half a teaspoon of ajwain
- the equivalent* of three teabags
(* I normally use loose-leaf tea. If using bags, I rip them open and
put the tea in the saucepan)
- Boil three cups of water in a saucepan.
- When boiling, put the main ingredients in, and let it boil for 4 minutes.
- Put one and a half cups of milk in the saucepan (the more fat in the milk, the better), and bring to the boil.
- When boiling, reduce heat and let it simmer for 4 minutes.
- Put in sugar or honey as required.
I tend to use less milk than this; but traditional chai has near equal
parts milk and water. I’ve just never managed to get it tasting good
when I do this myself, although my mum can do it. I also use honey.
This is a template – you’re going to have to experiment with it to
get it to the taste you like. Be careful with the cardamom and ajwain
– too much of either, especially too much cardamon, makes the tea
very bitter. On the other hand, I find that liberal use of fennel
gives it a refreshing taste. You’ll just have to experiment!
- Boil water, about 1 cup
- Add grated fresh ginger - roughly 2 tsp
- Add a bit of cardamom, crushed whole incl husks in mortar -> not mandatory
- 3 tea bags -> open and boil for 3-4 minutes
- Add milk (1/3 cup) and let it boil for another 2 minutes.
- Bonus: Add sugar / honey
If you’re using Red Label tea, use 1-1.5 tsp of tea powder. You want