Rich Ginger Chai

teas.co.uk · 10 min · Serves 1

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

1. Warm a cup with hot water, then pour it away.
2. Pour the milk and cream into a small saucepan with the ginger coins, crushed cardamom, crushed peppercorns and cinnamon stick.
3. Bring slowly to a soft simmer, then drop in the chai bags.
4. 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.
5. Stir the muscovado in for the last minute, until dissolved.
6. Lift the bags out without pressing, then strain into the warmed cup.
7. Stir the butter into the cup; it melts in and gives a glossy finish.
8. Hook a sliver of crystallised ginger over the rim and serve.
9. Tip: keep the heat low once the cream is in the pan, as a hard boil will split it.

Recipe: https://teas.co.uk/recipes/chai tea/rich ginger chai/