Masala chai

Spice up your morning or afternoon cuppa with this recipe for Indian spiced tea. This aromatic chai blend will keep for up to six months in an airtight container. Just ¼ teaspoon will flavour two cups of tea.

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1¼ cinnamon sticks
• 6 cloves
• 4 black peppercorns
• 6 green cardamom pods
• 1 tsp fennel seeds
• 1 tsp ground ginger

Instructions

Dry roast all the ingredients except the ginger for about 1–4 minutes.

Then add the ginger and leave to cool. Grind down with a mortar and pestle or a coffee grinder.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.