Prep Time 15 minutes

Difficuty Super easy

Serves 1

Our Tea Buyer and chai fan Linda has done a little experimentation to find the best black tea base for this delicious recipe, and our Tippy Assam Loose Tea came out on top: “the tea’s rich, maltiness holds its own against the mix of spices.”

INGREDIENTS

• 750ml water
• 2cm piece of fresh root ginger
• 2 black cardamom pods
• 3 green cardamom pods
• 2 cloves
• 1 star anise or a pinch of fennel seeds
• Half a cinnamon stick or a third of a cassia bark stick
• 3 black peppercorns
• 3 tsp Tippy Assam Loose Tea
• 250ml whole milk or barista-style plant milk
• Sugar or preferred sweetener to taste

METHOD

1. Place a pan over a medium-high heat. Pour in the water and bring to the boil.
2. Meanwhile, slice or grate the ginger and roughly crush the cardamom pods, cloves, star anise, cinnamon bark and black peppercorns using a pestle and mortar.
3. Once the water is boiling, add all the spices and the Tippy Assam Loose Tea leaves. Cover and reduce the heat.
4. Allow the mixture to simmer for 5–10 minutes.
5. Pour in the milk and increase the heat again for 1 minute.
6. Sweeten to taste and strain into teacups or small heatproof glasses.

Prep Time 15 minutes

Difficuty Super easy

Serves 1

Fancy something spicy, creamy and a little bit boozy? Our Spiced Chai, with its warming cinnamon and ginger kick, is delicious boiled in milk and mixed with a single measure of spiced rum.

INGREDIENTS

• 3 heaped tsp Spiced Chai
• 200ml milk
• 25ml rum

METHOD

1. Spoon the Spiced Chai into a mug.
2. Gently heat the milk and pour onto the chai mix, stirring thoroughly.
3. Add a drop of rum for a rich tipple.