- 2 English breakfast tea bags
- A thumb of ginger
- 4 cardamom pods
- 1 nutmeg
- 1 cinnamon stick
- 1 star anise
- 2 cloves
- 4 black peppercorns
- 600ml Minor Figures barista style oat m*lk
- 1-3 tsp sugar or agave syrup, to taste (optional)
Prep: 5 mins | Cook: 15 mins
1. Tear open the tea bags and tip the tea into a medium-sized pan. Slice the ginger into thin matchsticks and add to the pan. Using a pestle and mortar, bash the cardamom pods to break the husks open. Add them, along with the black seeds to the pan. Finely grate in 1/8 of a nutmeg.
2. Add the remaining spices and pour in the oat milk.
3. Place the pan on a low heat and bring up to a gentle bubble. Pop a lid on the pan. Simmer gently for 10-15 mins, or longer for a stronger flavour. Take care not to let the milk boil and stir occasionally.
4. Pour the infused mixture through a fine sieve into a jug, then pour the mixture back into the pan. Pop it back on a low heat. Taste and add a little sugar or agave syrup to sweeten it, if liked.
5. You can serve the chai straight away, or for an American-style chai latte, use a whisk or an electric milk frother to whisk the mixture till frothy. Pour into two mugs and serve.
6. Caffeine Free
For a caffeine-free Chai, simply leave out the tea bags, or use decaf bags for an equally delicious warming drink.