Exact quantities, then the method.
The treat version of a ginger chai, for when you want something closer to a pudding than an everyday cup. A little single cream goes in alongside the milk for body, dark muscovado brings a toffee depth, and a knob of butter stirred into the finished cup gives it a glossy, spoon-coating richness. Black pepper and extra cardamom alongside the ginger keep it properly warming.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Rich Ginger Chai recipe. Canonical: https://teas.co.uk/recipes/chai-tea/rich-ginger-chai/
A lovely after-dinner mug on a cold night, with a sliver of crystallised ginger on the rim.
You'll need
- 2 Tea India Ginger Chai tea bags
- 200ml whole milk
- 100ml single cream
- 4 extra fresh ginger root coins, peeled and sliced 3mm thick (about 30g)
- 4 green cardamom pods, gently crushed
- 6 black peppercorns, gently crushed
- 1 cinnamon stick (about 4cm)
- 2 teaspoons of dark muscovado sugar
- 1 teaspoon of unsalted butter, for the final melt
- 1 crystallised ginger sliver, for the rim
- 1 warmed 350ml cup
- 1 small fine-mesh tea strainer
- 1 small heavy-based saucepan
Method
- Warm a cup with hot water, then pour it away.
- Pour the milk and cream into a small saucepan with the ginger coins, crushed cardamom, crushed peppercorns and cinnamon stick.
- Bring slowly to a soft simmer, then drop in the chai bags.
- Lower the heat and simmer gently for seven minutes, stirring now and then; the cream needs the gentle, longer simmer so it takes on the spice without splitting.
- Stir the muscovado in for the last minute, until dissolved.
- Lift the bags out without pressing, then strain into the warmed cup.
- Stir the butter into the cup; it melts in and gives a glossy finish.
- Hook a sliver of crystallised ginger over the rim and serve.
- Tip: keep the heat low once the cream is in the pan, as a hard boil will split it.
The tea it is made with, and what to make next.
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Brewed with: Tea India Ginger Chai, 40 Tea Bags 100g
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