Masala Chai translates as Ground Spice Tea and it’s a beautiful drink that I make a lot in the winter. You can drink it all year round but in the cooler months the scent of masala chai fills the house and makes everything feel cozy. This sweet, milky tea is ready in about 20 minutes and I take my time to drink it and appreciate the flavours. This isn’t your average cup of tea, it’s something special to share with friends and family while you chat and spend time together.
Certain spices contain chemical compounds that aid brain function and repair. The post-baby brain works extremely hard and spices help support the changes that happen.
INGREDIENTS
Makes 2 cups
5 black teabags (or 2 tbsp of black tea)
4 tsp white sugar
450ml water
small piece of cinnamon stick
8 green or black cardamom pods
2 cloves
pinch of fennel seeds
pound coin thickness slice of ginger
250ml milk
- Put the spices into a mortar then grind with a pestle or whizz everything up in a spice grinder.
- Put the sugar, tea and spices into a small pan then pour in the water and turn the heat onto medium high.
- Grate the ginger into the liquid and bring everything to the boil then lower the heat and pour in the milk. Simmer the tea for 10 minutes then strain through a fine sieve or tea strainer to serve.
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