Chai can be complex, spicy and incredibly tasty. Traditionally brewed with milk and honey, it’s perfect for a chilly afternoon at home. For the unusually warm weather we’re having now in Sydney, I decided to make chai iced tea using this traditional recipe:
1/2 anise star
10 whole cloves
1/2 teaspoon allspice powder
1 short cinnamon stick
6-7 white peppercorns
1 cardamon pod opened to the seeds
2 cups water
1 tablespoon of full-bodied broad-leaf black tea
In a saucepan, add spices to the 2 cups of water and bring to the boil; remove from heat, let steep for 5-20 minutes, depending on how strong a spice flavour you want. Add the tea to the water and spices and let steep for another 5-10 minutes to taste. Pour the mixture into ice cubes and freeze overnight. To serve, warm up 1 cup of milk to room temperature, drop 1-2 ice cubes into the cup and allow to melt. Stir with a teaspoon and enjoy.
Note: the drink can also be served hot – drop 1-2 ice cubes into the milk and warm them up together.