I have rather fallen in love with chai lately – largely because we have taken to making it at work. I find its aniseedy sweet gentleness completely irresistible.
2 tbsp Earl Grey tea (or any other tea that you particularly like)
3 tbsp caster sugar
6-8 cardamom pods, left whole
200ml/7fl oz whole milk
Put the tea, sugar and cardamom pods into a small saucepan and bring to a simmer.
Stir to dissolve the sugar, add the milk and cook for 1-2 minutes more.
Remove from the stove, strain and pour into little glasses. It is important that this tea is served really warm.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies