I love this tea and find it a wonderful winter warmer! The first time I made it from scratch I was in the home of an Indian family whom I had met through my work in London and I fell in love. They offered me tea and asked if I was okay to have an Indian tea, ‘of course I was happy to have what they were having’ but when the tea maker didn’t come back for half an hour I was curious as to what on earth he had been up to. I then learn they didn’t just pour hot water onto a bag and stir in milk! He was off in the kitchen grating and grinding the spices for the chai tea and boy was it GOOD. So here it is! I hope you enjoy this tea as much as I do!
- 3 cups (24 oz/700 ml) of filtered water
- 1 cinnamon stick
- 6 cloves
- 1 tsp fennel seeds
- ½ tsp cardamom
- 1-2 tsp of grated fresh ginger
- 2 serves of Roobios tea (naturally caffeine free)
- ½ tsp raw honey to taste
- Splash of almond milk (omit if you are completing a reboot)
- Add water and spices to a saucepan and simmer for 25 minutes.
- Add tea then steep for 5 mins.
- Strain the tea through a sieve into a jug or bowl then pour into cups and serve with honey and almond milk.
- Almond milk – coconut, rice, oat, hazelnut milk or any other nut milk
- Roobios Tea – green tea, black tea or white tea (these can all be naturally de-caffeinated)
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.