Sticky ginger chai

Whenever we go camping, we pack our gas cooker, enamel teapot and a jar of homemade chai. Waking up to the smell of this delicious tea brings back so many memories of deserted beaches, epic waves and warm sunrises. Our kelpie even loves to eat the leftover brew. This chai mix is full of warming spices and has an earthy, sweet flavour that wakes up the sleepiest of heads.

Serves 6–8

Use

16 cardamom pods

3 cinnamon sticks

1 teaspoon freshly grated nutmeg

1 teaspoon fennel seeds

1 teaspoon coriander seeds

8 cloves

2 star anise

1 teaspoon black peppercorns

1½ tablespoons black tea leaves (use a quality Ceylon tea for a more robust flavour)

2 tablespoons thinly sliced fresh ginger

2 tablespoons honey

Milk, to serve

Do

1	Place all the spices into a mortar and grind with a pestle for 1–2 minutes to release the flavours.
2	Combine the tea, fresh ginger and spices in a small mixing bowl. Slowly pour the honey over the top while continuously stirring the mixture to ensure the ingredients are evenly coated with honey.
3	Place the mixture into a sterilised jar and store the jar in the fridge for up to 4–6 weeks. Make the chai with hot water and milk of your choice.

Oh and if you’re feeling a winter cold coming on, add 1 tablespoon of freshly grated turmeric as well.