Milky chai granita

A chai latte with a twist
A chai latte with a twist Photo: Katrina Meynink
Difficulty
Easy

Spice things up and cool down with this chai granita

Ingredients

1½ cups water

2 cups milk (or unsweetened almond milk)

½ cup cream

10cm knob of ginger, roughly chopped

3 whole cinnamon sticks, lightly pounded

1 heaped tbsp freshly ground cardamom 

5 whole black peppercorns

½ cup castor sugar

4 to 6 black teabags (depending on strength of tea)

Method

In a large pot, add all ingredients except the teabags and sugar. Turn heat to medium-high and bring to a rolling boil. Add the tea bags and immediately remove from the heat and allow to steep for at least five minutes (if you like a stronger tea flavour, allow to cool completely before removing the teabags).

Pour the mixture through a fine mesh sieve into a large bowl and stir through sugar to taste and until thoroughly dissolved. Pour the mixture into a shallow tray (this makes scraping it much easier), allow to cool then place in the freezer for at least three hours or until the edges are starting to freeze.

Working quickly with a fork, scrape across the top of the mixture to make a grated ice. Return to the freezer and repeat this process two to three times, or until you can scrape ice flakes from the entire tray.

Spoon granita into individual cups and serve immediately.