CHAI TEA SYRUP

SERVES 12. PREP 20 MINS. COOK 20 MINS

INGREDIENTS

• 1 L water

• 5cm fresh root ginger, sliced

• 5cm cinnamon quill, broken in pieces

• 8 whole cloves

• 1 tsp (seeds) cardamom

• 2 star anise (optional)

• 10 whole allspice berries (optional)

• ½ tsp peppercorns whole

• ½ tsp nutmeg grated

• ¼ cup black tea leaves

• 1 cup brown sugar

• 1 tbs honey

METHOD

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1 Combine the water and all the spices in a saucepan over mediumhigh heat and bring to the boil. Cover the saucepan, reduce the heat and simmer mixture for 30 minutes. 2 Add the tea leaves to the spice mixture and remove the saucepan from heat. Let cool for 10 minutes to allow the tea to steep, no longer or the syrup will be bitter. Strain the mixture into a jug through a fine mesh sieve or cheesecloth and discard spices and tea leaves. There should be approximately 2 cups of liquid.

3 Rinse the saucepan and return the liquid to it. Add the sugar and honey, stirring to dissolve. Heat to boiling and then reduce heat to a simmer. Continue simmering, uncovered, until the liquid reduces to a syrup, approximately 1 cup.

4 Allow to cool for 10 minutes then pour the syrup into a sterilised bottle. Store the syrup in the fridge.

5 Enjoy drizzled over porridge, or as a flavouring for a chai latte, cocktail or milkshake.

NOTE: You can use brown or white sugar.