A cup of chai made with aromatic spices is the perfect antidote to a busy day. Make cupyouryourownblend,thenuseitindelicioussweettreatsservedwithafreshlybrewedcup.
Make your own sticky chai blend, then use the mixture in these gently-spiced and wholesome sweet delights
sticky chai tea
16 cardamom pods piece 88 sticks cinnamon, broken into pieces 8 star-anise
1 teaspoon fennel seeds
3 vanilla beans, split and cut into 2cm pieces 1 cup (80g) loose black tea leaves
¾ cup (60g) shredded coconut
¼ teaspoon finely grated nutmeg 2 tablespoons grated ginger
¼ cup (90g) honey, heated
1 tablespoon lemon juice Place the cardamom, cinnamon, star-anise, cloves, fennel and vanilla in a mortar and pound with a pestle until small pieces form.
Place the spice mixture in a small bowl, add the tea, coconut, nutmeg and ginger, and mix to combine.
Add the hot honey and lemon juice and mix well to combine. Place in an airtight jar in the refrigerator. MAKES 1¼ CUPS.
Tip: You can use this mix to brew a sticky chai tea (see recipe, right), or use to make one of the recipes on the following pages. You can store this tea in the refrigerator for up to 1 month.
brewed chai tea
2 tablespoons sticky chai tea ( see recipe, left) 1 cup (250ml) boiling water milk and honey, to serve Place the tea on a square of muslin, gather the edges and tie to secure+. Place in a heatproof jug, pour over the boiling water and set aside to steep for 4 minutes. Pour into a cup and serve with milk and honey. SERVES 1.
+ We used muslin, but you can also use a tea strainer or brew the tea in a teapot and strain to serve.
We love enjoying a daily sticky chai, so-called due to the sweet HONEY coating the blend. Thanks to the fragrant spices, each cup comes with anti-inflammatory and DIGESTIVE benefits.
sticky chai tea