INGREDIENTS

• 6 g untreated ginger
• 4 pods of cardamom
• 2 sticks of cinnamon
• 3 star anise
• 2 tsp. fennel seeds
• 1 tbsp. cloves
• 6 black peppercorns
• 4 tsp. loose Assam tea
• 600 ml water
• 2 tsp. runny honey

Preparation

1. Weigh and measure all the ingredients, prepare them and place them ready.
2. Slice the ginger. Crush the cardamom pods.
3. Add the dried spices to a non-stick pan and roast over a medium heat until they begin to emit a fragrance.
4. Remove the spices and place in a tea filter with the Assam tea and ginger and put this in the kettle.
5. Bring to the boil at 100 °C. Once boiling point is reached, activate the 80 °C setting and use the keep warm function to steep the tea for 10 minutes.
6. Once steeped, pour the Chai tea directly from the kettle (lid closed) into tea glasses and sweeten with honey.

Tip

Serve the Chai tea with milk foam to make a Chai latte.

Info

With the vacuum system FRESH & SAVE even opened spices stay fresh for longer.