Chai-spiced ginger tea
Use strong black tea when making this beverage, such as Kenyan or Assam Orthodox. Loose-leaf tea is best, but otherwise use any strong black teabag.
250 ml/81⁄2 fl oz/1 cup whole milk
5-mm/1⁄4-inch piece fresh ginger, cut into small pieces
50 g/13⁄4 oz/1⁄4 cup soft light brown sugar
1 piece cassia bark, 2.5 cm/1 inch long
6 green cardamom pods
2 tbsp loose-leaf strong black tea
Pour the milk and 1.5 litres (2 3/4 pints/6 1⁄4 cups) water into a large pan and bring to the boil over a high heat. Once boiling, add the ginger, sugar and all the spices. Lower the heat to a low boil then leave, uncovered, for 20 minutes.
After 20 minutes, add the loose-leaf tea. Increase the heat until the liquid is boiling vigorously. After 1 minute, lower the heat and allow the tea to simmer for 2 minutes. For the final minute, increase the heat to high and boil the tea on full.
Take the pan off the heat, strain the tea and serve while hot.