Chai Tea
Originally from India, Chai tea enchants our noses and palates with a multitude of aromas. Roasting the spices beforehand strengthens their intensity.
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SERVINGS
4
PREP TIME
15 MIN.
INGREDIENTS
- 6 g untreated ginger
- 4 pods of cardamom
- 2 sticks of cinnamon
- 3 star anise
- 2 tsp. fennel seeds
- 1 tbsp. cloves
- 6 black peppercorns
- 4 tsp. loose Assam tea
- 600 ml water
- 2 tsp. runny honey
Preparation
- Weigh and measure all the ingredients, prepare them and place them ready.
- Slice the ginger. Crush the cardamom pods.
- Add the dried spices to a non-stick pan and roast over a medium heat until they begin to emit a fragrance.
- Remove the spices and place in a tea filter with the Assam tea and ginger and put this in the kettle.
- Bring to the boil at 100 °C. Once boiling point is reached, activate the 80 °C setting and use the keep warm function to steep the tea for 10 minutes.
- Once steeped, pour the Chai tea directly from the kettle (lid closed) into tea glasses and sweeten with honey.
Tip
Serve the Chai tea with milk foam to make a Chai latte.
Info
With the vacuum system FRESH & SAVE even opened spices stay fresh for longer.
