A cup of chai made with aro­matic spices is the per­fect an­ti­dote to a busy day. Make cu­py­oury­ourown­blend,thenu­seitin­de­li­ciouss­weet­treatsserved­with­afreshly­brewed­cup.

donna hay - Fresh + Light - - Contents - pho­tog­ra­phy CHRIS COURT styling JUS­TINE POOLE

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

6 cloves

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

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