As a general rule, I drink tea and coffee black and I never ever take sugar. In the course of falling in love with Nepal however, I drank gallons of this sweet milky goodness.
Back in sweaty Thailand, it’s now rainy season and as the temperature is dropping, cravings for a warm cuppa chai are harder to ignore.
I’m not gonna pretend that this is the real deal. It is not an authentic recipe bartered from a toothless Nepali women who’s family had been making it in the same battered pan for 5 genreations. It is simply my version of a comforting milky treat – the perfect accompaniment to a good natter and a plate of biccies.
- 225ml water
- 225ml milk
- 2 tea bags
- 2 cinnamon sticks
- 2 slices of ginger
- 2 pieces of star anise
- 6 cardamon pods
- 4 cloves
- Put the water and spices in a pan and bring to the boil. Reduce the heat slightly and simmer for 5 minutes.
- Add the milk and tea bags. Simmer for 5-7 minutes, stirring occasionally. Once it is a nice light brown colour, stir in honey to taste (I used 2 tablespoons but it depends on how sweet - or not - you like it)
- Your tea is now ready to enjoy so get your biscuits ready and use a tea strainer or sieve to pour it into mugs or a pot.
- Advice: make a pot......