Cuppa Chai

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[Picture: Nisreen Salie Edross]

Recipe by Nisreen Salie Edross

I always felt that chai was a boeba with more spice 

This is a good way to have real ingredients that doesn’t have added refined products and most importantly your hand you use that you recite of always when making the food. 

INGREDIENTS 

  • 1 liter of spring water 
  • 4 cardamom pods 
  • 5 black peppercorns this is optional 
  • 1 nutmeg whole 
  • 6 cloves whole 
  • 6 allspice whole 
  • ½ cinnamon stick broken up 
  • 2 cm ginger thinly sliced 
  • Tsp vanilla powder 
  • 2 rooibos tea bags preferably organic 
  • If you want it spicy add a pinch of cayenne pepper 
  • 500ml milk of your choice 
  • 1t ground cinnamon 

METHOD

Place the water and the spices on a low heat for an hour. Strain the water from the spices then combine the milk and spiced water in the blender.  Add the cinnamon and serve immediately while warm. 

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