Sarah Todd's chai tea

I usually drink this after I have a big meal. The subtle sweet flavour will complement your dessert and soothe your stomach at the same time. Perfect.

CHAI TEA

Serves 4
10 minutes preparation
7 minutes cooking

Ingredients 

• 1 stick cinnamon
• 2 green cardamom pods
• 1.25 litres water
• 2 cloves
• 1 teaspoon black tea leaves (or 2 teabags)
• 2–4 cm piece ginger, grated
• 1 tablespoon honey, or to taste
• 1 1/2 cups (375 ml) milk
• grated dark chocolate or cocoa powder, to serve
   

METHOD

Using a mortar and pestle, lightly crush the cinnamon and cardamom (or gently tap them with handle of a large knife or rolling pin).

Place the water, spices, tea, ginger and honey in a heavy-based saucepan over medium heat and bring to the boil, then reduce the heat to low.

Simmer for at least 5 minutes – longer if you want a stronger flavour.

Add the milk, then heat for another 2 minutes; be careful as milk can easily boil over.

To serve, strain the tea into cups and top with grated dark chocolate or cocoa powder.