After years of being reduced to seeking out their favourite beverage at left-leaning cafes or folk festivals, chai fans have cause to celebrate. The mainstream has at last cottoned on to what hippies and travellers have known for decades: chai is a taste sensation. Indian spiced tea now has broad appeal and is easily found at cafes and restaurants across the city. Or is it⁄ Fear not - if all else fails, try this authentic recipe.
Photo: Natalie Boog
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- For each litre of water:
- 12 whole cloves
- 16 green cardamom pods (crush slightly)
- 16 black peppercorns
- 2 cinnamon sticks
- 4 slices of fresh ginger (more if you like)
- 2 tsp black tea
- 2 cups milk
In a pot, add the spices and ginger to the water and bring to the boil. Simmer for 30-40 minutes - top up with water as you go. You can let the spices sit in the water for a few hours or overnight - it can take a little experimenting to get the flavours you like. Add tea, steep for 1-2 minutes, then add milk and heat. Serve with honey.
The mix keeps in the fridge without milk for up to two weeks, or one week with milk.