Masala Chai

TO GIVE THIS BLEND AN EXTRA INDULGENT TOUCH ADD DRIED ROSE PETALS AND SAFFRON, OR FOR A MORE EARTHY FLAVOUR TRY NUTMEG AND STAR ANISE. FOR A FASTER, AND LIGHTER TEA, TAKE A TEASPOON OF THIS BLEND AND INFUSE IN A POT OF TEA, THEN MAKE IT THE TRADITIONAL WAY WITH A DROP OF COLD MILK.

MAKES 1 CUP | PREPARATION TIME: 15 MINUTES | COOKING TIME: 8–10 MINUTES

SPICES

85g fennel seeds

30 green cardamom pods, slightly cracked

1½ teaspoons cloves

1½ cinnamon sticks

3 teaspoons ground ginger

55g mace

PANTRY/LARDER

sugar, to taste

1. Heat a frying pan over a low heat and dry-roast the fennel seeds, cardamom pods, cloves and cinnamon sticks for 5–7 minutes. Remove from the heat and allow to cool completely.

2. Place the roasted spices together with the remaining spices in a mortar and using a pestle and grind to a very coarse powder. Store in an airtight container for up to 2 months.

3. For 1 cup of chai, boil the milk, 100ml water, 2 teaspoons masala and 1 teabag in a saucepan over a medium heat for 4–5 minutes. Gradually bring to the boil, then reduce the heat and add sugar, to taste. Strain and serve.

NOTE: Masala chai and hot samosas make the perfect and most irresistible partnership.