This is good at any time of year but we tend to make this more often during Autumn and Winter; it’s a bit of a ritual to knock up a big pan on a Sunday afternoon and curl up in front of a film with a cup or three to hand. It’s sweet, comforting and warming.
Like the Boozy Hot Chocolate recipe I posted, this doesn’t use exact quantities although I have been as accurate as possible. One tip is to not be tempted to overdo the amount of the black chai loose tea, as like any loose tea, it will become overpowering and strong if left to stew.
I use the Yogi spiced chai loose tea which is available from all good wholefood shops.
In a large pan, place 2 teaspoons of loose tea for every litre of water you intend to use. You can refer to the guidelines on the packet if in doubt.
Add required amount of water and bring to the boil. Reduce to simmer for approximately 40 minutes.
Remove from the heat and add like for like quantities of milk; I use a plant based milk such as soya but oat, rice or coconut milk works well too, and adds a natural sweetness.
Taste – then add some sugar to your required sweetness. I generally use brown sugar if I have it to hand and it also works well with coconut sugar if you can find it.
Return to the heat and simmer for a further 20 minutes.
Remove from the heat and either decant into a teapot or leave in the pan. Use a tea strainer when pouring into mugs. Enjoy!