Rooibos Chai Tea
Last night I had dinner at Jacob and Alex’s place. Jacob cooked a fantastic Palak Paneer curry, Alex served us some delicious cocktails, and for a desert I made a tasty chai tea.
This is the first time I’ve made Rooibos chai. I wanted to use Rooibos because it doesn’t contain any caffeine. The chai tea turned out so well I thought I better write down the recipe.
Chai Tea Recipe
Serves 3 people
- Five Rooibos Tea Bags (you just want plain Rooibos)
- A lot of Cardamom Pods (this is the best spice)
- A handful of Cloves (about 2/3 the ratio of Cardamom)
- A good amount of Peppercorns (but not too many)
- A sprinkling of Coriander Seeds
- One Cinnamon Stick (you could probably even do two)
- One whole carton of Full Milk
- Two spoonfuls of Honey
- Using a mortar & pestle, crush the cardamom pods up. Remove all of the husks, and continue crushing the seeds up as much as you can.
- Throw in the cloves, and crush away.
- Add in the peppercorns, and keep crushing.
- Sprinkle in a few coriander seeds, and crush those as well.
- Finally add in a cinnamon stick or two, and smash it to smithereens.
- Fill a pot with milk and place it on a high heat.
- Add Rooibos tea bags.
- After the milk has warmed up a bit, add the spice mix.
- Stir constantly to stop the milk sticking to the bottom of the pot.
- You don’t want to let the milk boil. As soon as it starts to bubble, turn the element off and place a lid on the pot.
- Leave the milk to simmer for a bit, and then move it to a different element.
- Add the honey.
- Let it sit for 15 - 20 minutes.
- Get another pot, and a strainer. Pour the tea through the strainer into the pot.
- Get three mugs, and pour the milk into each mug.