Multipurpose Spiced Masala Chai

This chai blend is an essential to have around during the cold months as the winter draws in. The brew will make your whole house smell amazing, converting even the Scroogiest of characters into winter lovers!

Spiced Chai is one of my favourite drinks to make for friends and visitors during the winter. Or just for myself... for fireside Simpsons watching. Your call. 

This chai can either be combined with your favourite cow/nut milk, for a steamy creamy traditional take on chai, or mixed with fresh apple juice for a variation of hot spiced cider.

This recipe calls for a black tea. This can be any black tea of your choice but my personal preferences are rooibos (for a caffeine-free version) or earl grey.

(makes 1 ltr: serves approx 6)

1 ltr Water
2 large Cinnamon Sticks
1 tbsp Star Anise
1 tbsp Cardamom Pods
1/2 tbsp Cloves
1 tsp grated Nutmeg
2 inches of peeled and sliced Ginger
The zest of 1/2 an Orange
1/4 cup Maple Syrup
4 heaped tbsp loose leaf Black Tea

- Pour the water into a pan and bring to a rolling boil.
- Lower the heat and add all of the spices, gently simmering  for 5 mins.  
- Remove from the heat and add the black tea. Leave to steep for 15mins.
- Stir in the maple syrup and strain the mixture.
- Serve with a ratio 1:1 with hot milk of your choice, or with hot apple juice. The mixture will keep for a week in the fridge.