Caffeine Free Chai Latte

Method

1. Warm the 350ml tall mug by filling it with hot tap water for one minute, then pour the water away.
2. Pour the 100ml of water and the 200ml of whole milk into the small heavy based saucepan. Place over a medium low heat.
3. Add the 3 crushed cardamom pods, the 4 crushed black peppercorns, the 3 fresh ginger coins and the cinnamon stick straight into the cold milk and water.
4. Bring the spiced milk and water slowly up to a soft simmer with small bubbles around the edge of the pan. Do not bring to a rolling boil, milk that boils too hard will catch on the base.
5. When the small bubbles start at the rim, drop the 2 Teapigs Honeybush and Rooibos tea temples into the simmering liquid. The pan will turn pale amber as the temples release.
6. Lower the heat to low and simmer the pan for seven full minutes. The longer simmer is needed because Honeybush and Rooibos give up their colour and body more slowly than black tea, and the spice oils need full contact with the warm milk to land in the cup.
7. After seven minutes, the pan should be a clean amber pink colour with a slick of spice oil floating on the surface. Lift the 2 temples out of the pan with the back of a teaspoon. Do not press the temples.
8. Strain the finished chai through the small fine mesh tea strainer into the warmed tall mug. Discard the strained ginger coins, cardamom shells, peppercorns and the cinnamon stick.
9. Stir the 1 teaspoon of clear runny honey into the mug now, at the end, not in the simmer. The end stir keeps the honey note clean and prevents the honey scorching in the pan.
10. Serve at once with a plain biscuit. The cup holds its temperature in the mug for about ten minutes and the cup is fully caffeine free, so it is fine for the evening.