Travel chai mix
This spiced tea should be correctly called Masala Chai as that’s what it’s called in India where it originates from. To most Kiwis it’s simply referred to as Chai. Gently spiced and very comforting it’s a great thing to blend at home as you can adjust the spice levels to suit your own taste. Take a jar on the road or to the Bach and enjoy your own Chai blend wherever you are. A jar also makes a perfect gift – just add brewing instructions. (If you can’t find cassia just add another cinnamon stick).
- 4 small pieces cinnamon sticks
- 6 whole star anise
- 12 cardamom pods
- 5 cm piece of cassia, broken up (if you can’t find cassia just add another cinnamon stick)
- 4 fresh bay leaves (dry is fine too)
- 1/2 tsp ground cinnamon
- pinch ground cloves
- 1/2 cup black tea leaves
- 1/3 cup crystallised ginger pieces roughly chopped
- 1 tsp crushed black pepper corns
- 3 cups water
- 2 cups puhoi valley half & half
- honey to taste
Travel chai mix
- In a dry heavy-based pan over medium heat, place the cardamom, cinnamon, star anise and cassia. Heat for a few minutes until the spices just begin to crackle and smell fragrant; don’t allow it to burn. Remove from heat and cool.
- Add all the chai mix ingredients to an airtight jar and shake to combine.
To serve 4
- In a heatproof kettle or saucepan, add 1/3 chai mix to 3 cups water. Boil for 3 minutes. Add 2 cups of Puhoi Valley Half & Half and bring just back to boil.
- Remove from heat, allow to steep for 1-2 minutes and strain into mugs.
- Sweeten tea with honey as desired, but remember this is a slightly sweet brew already due to the crystallised ginger.