Spiced cinnamon & ginger Chai
1 teaspoon fennel seeds
1 tablespoon cardamon pods, crushed
3 cinnamon sticks
1 teaspoon whole black peppercorns
1 litre (4 1/4 cups) organic raw cow’s milk or plant based alternative
2 tablespoons loose leaf black tea
1 teaspoon freshly grated ginger
Maple syrup, to taste
1. First place the fennel seeds, cardamon, cinnamon and peppercorns in a medium pan on a low-medium heat.
2. Gently toast for 2-3 minutes until fragrant.
3. Add in the milk, tea and ginger until gently simmering.
4. Either strain and drink straight away, adding maple syrup to taste. Or for a stronger flavor, allow to infuse for longer before straining.