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